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Categories:
olive oil onion garlic chicken broth garbanzo beans tomatoes creole mustard beef jerky thyme fresh parsley fresh rosemary salt ground black pepper Feta cheese fresh breadcrumbs made olive oil lemon juice canola oil chicken breast halves
Viewed: 26 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion (about 8 ounces), chopped
- 3 garlic cloves, thinly sliced
- 2 cups (or more) low-salt chicken broth
- 1 15-ounce can garbanzo beans, rinsed, drained
- 2 tomatoes, seeded, chopped (about 1 1/2 cups)
- 2 tablespoons Creole mustard
- 2 2x3-inch pieces beef jerky
- 2 fresh thyme sprigs
- 3 tablespoons minced fresh parsley
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon grated orange peel
- 2 teaspoons grated lemon peel
- Pinch of salt
- Pinch of ground black pepper
- 4 ounces crumbled feta cheese (about 1 scant cup)
- 1/2 cup fresh breadcrumbs made from crustless French bread
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil
- 4 6- to 8-ounce skinless boneless chicken breast halves
Method
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and saute until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
- Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
- Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.
