Greek Inspired Chicken

This is my take on a recipe that is served at the Jacksonville Inn in Jacksonville, Oregon. I worked at this restaurant for four years, from 2000 to 2004. While I quite disliked waiting tables, this job did allow me to pay cash for a second Bachelor Degree and put the down payment on my first house. I am grateful for the experience (and cash), but hope never to return to 'serving' others in this capacity again.

Greek Inspired Chicken

Serves two

Cooking spray

salt and pepper to taste; do not overdo

2 chicken breasts, butterflied (thinly filleted)

1/2 T. oil; I prefer Grape seed but Olive is great too

4-5 garlic cloves thickly sliced

1/2 onion sliced thin; whichever variety you prefer

1 T. anchovy paste *optional but really does create a complex flavor that is hard to beat

1/2 C. good, dry white drinking wine; I save the leftovers from partially consumed bottles in the fridge for cooking

1/2 can black or green olives

2-3 medium tomatoes; quartered

big bunch fresh spinach; carefully washed

Couple slices fresh parmesgan

Spray large skillet with cooking spray, heat to medium high. Rinse chicken breast, pat dry then lightly salt and pepper each side. Place in skillet when drops of water 'dance' across the surface but do not readily evaporate. Brown one side for about four minutes; turn and repeat. Chicken may not be cooked complete through but should be mostly done.

Scoot chicken to one side of the pan and add thick sliced garlic. Drizzle a tsp. of oil over garlic and allow to sizzle for 45 seconds or so. Add thinly sliced onions on top of garlic and rest of oil; shake pan after one minute or so, then give a couple stirs. Once onions are sizzling but not browning, add anchovy paste follow by the wine. This should release a generous amount of steam that dissipates quite rapidly. Gently stir anchovy paste into wine mixture until incorporated. Add tomatoes making sure they are in the liquid, toss in the olives and allow to cook, covered for three to four minutes on low heat. Remove lid, add fresh spinach and cover again for a few minutes until the spinach is wilted. Add the fresh mozzarella to the chicken and replace the lid. Keep covered and on the heat until cheese is melted; about fives minutes.

Serve with cheesy polenta or pasta, or a simple Greek Salad.

Enjoy!