Mediterranean Chicken

Ingredients:

1 lemon
2 boneless skinless chicken breast halves
2 TB olive oil
¼ cup green Sicilian olives, pitted
1 ½ Tb capers
¼ cup chopped onions
¾ cup chicken stock
2 TB parsley
Kosher salt to taste
 

Preparation:

Season chicken with salt and pepper. Using a large saute pan over high heat, add 2 TB olive oil. Add chicken and cook until browned, about 3 minutes per side. Add olives, capers, onions and stock and bring to boil, scraping up browned bits from bottom of pan. Boil liquid until reduced by half. Add parsley and lemon.  Serve over barley.
 

Pearl Barley

Ingredients:

   ½ cup pearl barley
   1 ½ cups water
   ½ tp salt

Preparation:

Cook according to package instructions.
 

Eggplant and Feta

Ingredients:

   1 large eggplant, sliced 1/2- inch thick
   Olive oil
   ¼ cup of your marinara
   2 cloves garlic, minced
   1 ½ TB oregano
   1/8 lb mozzarella
   ¼ lb feta cheese
   Kosher salt
   Black pepper

Preparation:

Brush the eggplant slices with olive oil. Season with pepper. Using a large saute pan over medium heat, cook eggplant slices until brown and tender, about 4 minutes per side.
Heat oven to 400 degrees. Lightly oil a 13x9x2 inch casserole dish. Spread bottom of pan with tomato sauce to cover lightly. Add a single layer of eggplant slices. Top with a layer of sauce, a little garlic, a little oregano, a little mozzarella and Feta cheese. Repeat process, ending with mozzarella on top. Cover with foil and bake until hot and bubbly, about 30 minutes. Uncover and bake an additional 5 minutes to brown.
**Tip: Get olives and capers that are packed in water or juice, watch out for too much sodium.**

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