4 (6 oz each) thin chicken breast cutlets ((if you buy large breasts, trim them to 6 ounces each and pound them ½” thin))
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons finely chopped fresh rosemary leaves
2 large garlic cloves (peeled and smashed under the flat side of a knife)
5 teaspoons olive oil (divided)
2 oz crumbled Feta cheese
¾ teaspoon fresh thyme leaves (divided)
½ cup red wine
1 ½ cups fresh blackberries
2 teaspoons honey
Categories
Main Course
Cuisine
American
Steps
Sprinkle both sides of the pounded thin chicken cutlets with the salt and pepper and place them in a mixing bowl. Add the chopped Rosemary, smashed garlic cloves, and a tablespoon of the olive oil. Using clean hands, mix together and massage the garlic, oil, and rosemary into the chicken cutlets. Cover the bowl and refrigerate for 30-60 minutes. Once the refrigeration time has passed, discard the smashed garlic clove pieces.
Drizzle the remaining two teaspoons of olive oil into a large sauté pan and bring over medium-high heat. When the oil is hot, lay the chicken breasts in a single layer in the pan. Cook for 4-5 minutes until golden on the bottom. Flip the breasts and sprinkle the crumbled Feta cheese onto the top (cooked side) of each breast and follow by sprinkling on ½ teaspoon (total) of the thyme leaves. Cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover to keep warm.
Add the wine to the pan and stir up any leftover bites from the pan. The wine will likely start to boil almost immediately. Reduce the heat to medium and let the wine boil until reduced by half (should only take a couple minutes). Add the blackberries, honey, and remaining ¼ teaspoon of thyme leaves and stir to combine with the wine. Cook for about 3 minutes, using a wooden spoon to stir and lightly smash the berries every minute or so to make a smashed blackberry compote (I like to leave a few whole for texture).
Serve each Feta-topped chicken breast with 2 ½ tablespoons of blackberry compote, either on the side or spooned over the top.
Nutitrion
Serving Size: 1 serving
Calories: 355 kcal
Reviews
disaster-arena on 2024-11-11 (5 stars): What a detailed tutorial, I can't wait to try it out
disaster arena on 2024-11-11 (5 stars): What a detailed tutorial, I can't wait to try it out
slope ball on 2024-11-07 (5 stars): This Feta and Blackberry Chicken Breasts recipe is not only easy to make but also packs a punch, making it a special midweek dinner that the whole family will love!
