Time: About 25 minutes
So I’m not much a measurer… I’ll do my best for y’all though
What you need:
2 -4 chicken breasts, pounded thin
1 handful of fresh basil (I have a bail plant I rip it off of, you can get one at the grocery store)- rough chopped
4-6 campari tomatoes (you can use roma too, but the camparis really make it special)- quartered
1 small handful of pitted kalamata olives- chopped
2-4 TBS of crumbled feta, 1 for each chicken breast
2 Sliced red peppers
1/2 large yellow onion, rough chopped
6 cloves garlic smashed and chopped
1/2 cabbage sliced
1 cup of chicken broth
1/2 cup balsamic vinegar ( I used a fig balsamic but you can use what you like)
Seasoning: Salt, pepper, cayenne pepper, nutmeg
Some grape seed oil (or olive, I like grape seed ’cause it can be cooked at high temps and is without flavor).
Step 1: Pull everything you’ll need out of the fridge
Step 2: Put one sautee pan and one deeper pan (not sure what it’s called, see picture) on the stove. Both on medium high heat
Step 3: Add some oil both plans
Step 4: Split the onions between the pans
Step 5: Add 3-4 pinches of cayenne to the deep pan and a few pinches of salt
Step 6: Sprinkle salt, pepper, cayenne and nutmeg on both sides of the chicken (wash your hands)
Step 7: When the onions are brown add the red peppers and 1/2 garlic to the sautee pan and the cabbage and 1/2 garlic to the deep pan
Step 6: Add chicken stock to the deep pan and cover.
Step 7: When the peppers are brown pour them into a bowl
Step 8: Add a little oil and the chicken to the sautee pan
Step 9: When chicken is brown on one side (5 minutes or so) flip it. Let is sit 3 minutes
Step 10: Cabbage should be done, remove from the heat and take the lid off
Step 11: Dump peppers/onions , basil tomatoes and olives on the chicken
Step 12: Pour on balsamic.
Let it sit for 3-4 more minutes until chicken is cooked through. Plate, sprinkle with feta and serve.