I recently picked up The Harvest Eating Cookbook at the bookstore. In his beautifully photographed book, the author, Chef Keith Snow, promotes the concept of buying locally, eating seasonally and living healthfully. This is the first of many recipes I will try from Harvest Eating. This dish takes about 10 minutes to prepare the night before, but doesn't need to sit overnight. I used a bowl to mix up the dijon sauce that you dredge the chicken in, but if you are feeling particularly lazy, just mix it up in the baking dish! The flavor combination in this chicken dish is superb! Enjoy! Check out Keith's website: Harvest Eating.
2 lbs boneless skinless chicken breast
1/4 cup dijon mustard
1 T olive oil
1/4 cup dry white wine
pinch of salt
pinch of freshly ground pepper
1/2 t paprika
1 medium lemon
1/4 cup green olives (8-10 olives)
4 sprigs fresh thyme
2 medium cooking tomatoes, chopped
2 bunches green onions, chopped (about 3 cups)
1. Preheat oven to 375 degrees. Rinse chicken and remove excess fat.
2. In a small mixing bowl, whisk together mustard, olive oil, wine, salt, pepper and paprika.
3. Roll the chicken in the sauce and place in a 9 X 13 baking dish. Wash the lemom and zest the entire lemon over the chicken (yellow part only!). Squeeze the juice from 1/2 the lemon over chicken.
4. Place the olives, tomatoes and green onion over chicken. Top with the thyme sprigs and bake for 30 minutes, or until cooked through.