Thursday, October 8, 2009

Blackened Chicken with Tomato Salsa

Blackened Chicken with Tomato Salsa

4 green onions
10 oz. can diced tomatoes with green chilies, drained
1/2 c. small black olives, pitted
1/2 c. green olives, sliced in half
2 T. capers, drained
1 T. fresh chopped garlic
Salt & pepper to taste
3 T. olive oil
2 T. blackening seasoning, or to taste
4 boneless, skinless chicken breasts
parchment paper

Heat the grill to medium, or preheat the oven to 350 degrees.
Remove parchment paper from box and unroll it.
Thinly slice green onions including green stalks.
Place in a medium bowl.
Add tomatoes, olives, capers, and garlic.
Toss, then season with salt and pepper.
In a small bowl, mix the oil and blackening seasoning.
Dredge the chicken in the seasoning.
Place a chicken breast in a corner of the parchment paper, leaving about 2 inches around so there is enough left to seal it.
Put a heaping serving of salsa on top of the chicken breast.
Slice the paper across the roll, then fold it over the food and seal the edges.
Repeat with remaining servings.
Place the packets on aluminum foil on a medium heat grill for about 20 minutes, or bake in oven middle rack for the same amount of time.

Servings: 4

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House

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