Tuesday, July 23, 2013

Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives for #WeekdaySupper

At 8, my favorite puzzle was Disney's Sleeping Beauty.

It had a princess, a prince and an evil dragon queen (nightmares the whole summer). It also had a backside. A two-puzzles-in-one type. Now that's scary.

I'd sit for hours thinking of all the solutions and the best way to make things piece together.  But when it came down to it, the story line often overcame the process.

And the story became more of my guide.

So, this week I'm part of Weekday Supper, a group of bloggers committed to helping folks get back around the dinner table with home cooked meals that are simple and delicious.

And what could be simpler than grilling?

Like those favorite puzzles of my youth, this dish not only combines all my favorite "pieces," but it was also inspired by some of my happiest times in life. 

Our Lake Tahoe skiing trip, where I was reminded once again by my brother that one can never use too much garlic. Dinners on the porch with my folks, eating Pop's grilled chicken, playing Rook... and hearing the homemade ice cream churning in the background.  Mmmm... Mom's chocolate sauce! The first time I tried goat cheese, and how ever since then, I can't seem to get enough.  And the sheer lack of understand when every time I ask my family what do you want for dinner?  The answer is always... "anything, as long as it doesn't have olives in it."

All coming together to create a unique dish and a new story.

What are some of your dinnertime stories?  Man, do I love a good story...

Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives

For the Chicken: Marinate in your favorite marinade or salad dressing.  One of my favorites is a mix of Briannas Salad Dressings (I use equal parts of the "strawberry" bottle and the "artichoke" bottle) and then a little bit of soy sauce to add some depth.  It adds a nice flavor and is simple!  Then you're ready to grill.

For the Tomatoes: Cut tomatoes in rounds and placed on a greased cookie sheet.  Drizzle with olive oil and Balsamic Glaze.  Sprinkle with salt and pepper and any seasonings you might like (I used my favorite Parisien Bonnes Herbes blend from Penzeys.)  Roast low and slow in a 300 degree oven for 1-2 hours depending on thickness of the tomatoes until caramelized.

For the Olives: I prefer kalamata, but you can use whatever kind you like.  You can find the pitted ones in jars at the grocery store.  And some stores even have a nice olive bar that already include spices and garlic.

Place the olives and a few garlic cloves in a small ovenproof skillet.  Drizzle with olive oil and season with salt, pepper and any seasonings you'd like (again, I used Parisien, but I've also used fresh herbs like thyme in the past.) Cook for about 5 minutes or until tender.  Then squeeze 1/2 a lemon over the olives and place in a 400 degree oven.  Cook for another 8-10 minutes until softened.

To assemble: Layer the chicken with the goat cheese, candied tomatoes and roasted olives.  Drizzle with olive oil and lemon juice if desired.  Season as needed.

Want more simple and delicious meals?  Here's what this week's Weekday Supper Team has cooking!

Monday – Mama’s Blissful Bites – Watermelon and Mint Salad
Tuesday – Eat, Move, Shine – Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives
Wednesday – Shockingly Delicious – Wedge Sala
Thursday – Basic N Delicious – Chicken Fried Rice
Friday – Cravings of a Lunatic – Farmers Market Salad


  1. This looks delicious, and combines all of my favorites, as well! Nice, quick and easy meal for a busy week!

    1. Thank you Isabel! It comes together super quick, and not much clean up! :-)


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