Mediterranean Chicken with Squash Fritters

2 large chicken breasts

Olive oil to cover the bottom of the pan

For the marinade

1/4 cup feta cheese (finely crumbled)

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 cloves of garlic - minced

1/4 teaspoon fresh ground pepper

2 teaspoons oregano

For the topping

⅓ cup feta cheese crumbled

1 Roma tomato (diced in small cubes)

1 tablespoon extra-virgin olive oil

⅓ cup black olives or Kalamata olives (sliced in small circles)

3 tablespoons green onions (chopped finely, including green parts)

Add the feta cheese, oil, garlic, pepper, and oregano in a quart-size zip lock bag. Close the bag and mix ingredients by pressing the cheese and other ingredients so it is well blended. Add the chicken and marinate the chicken in the refrigerator for up to 3 hours. If you don't have 3 hours, marinate at room temperature for 30 minutes.

After marinating, remove the chicken from the bag and pat dry with paper towels. If the chicken is still wet from the marinade, it will steam and will not get a nice golden color.

Heat a pan over medium heat and add olive oil. For a nice golden color on the chicken, avoid using a nonstick pan. When the oil is shimmering, add the chicken breasts. Cook on one side until golden brown (about 3-4 minutes). Turn the chicken over and cook the other side until golden. Cover the pan and cook for an additional 5-6 minutes until the chicken is fully cooked. If you have a thermometer, test the thickest part of the breast. The internal temperature should read 165 degrees.

Transfer the chicken to a plate and let it rest for 5-7 minutes so the juices stay inside the chicken. If you cut it too soon, all the lovely juices run out of the meat. Slice the chicken breasts on an angle (about ½ inch thick) but keep the slices together to place on the squash fritters (see below).

While the chicken is cooking, mix all ingredients for the topping. (Reserve a small amount of olives and green onion for the garnish.) Do not mix it too much - you want to maintain the consistency and texture of the cheese, tomatoes and olives. After plating the squash fritters (see below), place the sliced chicken on top of the fritters and arrange the topping on the chicken slices. Garnish with additional olive and green onion slices.

Serves 2

Marie Bass