For me, the Purse to Plate series is not just about coupons, saving money or a recipe. It is also about friendship and sharing. I look forward to learning, laughing and sharing with Karen each week. Soon she will be moving to another part of RI and although I know I won’t see her each week at CVS, I know we will continue to learn, laugh and share from and with each other.
Back to savings: This week I did not purchase too much although I did score a crayola kit 75% off and used $3 in Extrabucks to buy it. However, Karen saved big this week (over $66!) and although I could create a number of recipes with that money, today I will share this Greek Inspired Chicken Breast Recipe.
Feel free to modify this based on what is on sale at your local store such as, using a different cheese, type of tomato, herb or even meat/protein.
Cost Breakdown:
Chicken $1.50 (B1G1 – $3.00 for 2 packs but froze one):
Grape tomatoes $1.50
Olives $.62
Feta $.63
Baby Spinach $.15 (B1G1 so reduced price)
Pantry Staples: AP flour, oregano, pepper, salt, olive oil, garlic $1.00
Total = $5.40 but if you serve to 6 people = ~87 cents per person. Crrrr-azy!!!
Ingredients:
1/3 cup all-purpose flour
A few pinches of dried oregano
A few pinches of ground black pepper
A few pinches of coarse salt
1 1/2 lbs, boneless skinless chicken breast, cut in half lengthwise (3 chicken breasts in the package)
3 tablespoons olive oil
2 garlic cloves, roughly chopped
1/2 pint grape tomatoes, halved
3 oz of large black olives, pitted and halved
1/2 cup crumbed feta
Small handful of baby spinach, chopped
Directions:
1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Place the flour on a large plate and scatter oregano, pepper and salt on top. Dredge each side of the chicken breast in the flour and set carefully in the heated oil. Repeat for each breast and cook for 4-5 minutes until browned.
3. Flip the chicken breasts over and cook for another 3-4 minutes or until the internal temperature of the chicken is 165 degrees. Meanwhile prepare the remaining ingredients.
4. Remove the chicken from the skillet and set aside on a platter. Turn the heat to low, add the remaining tablespoon of oil into the pan followed by the garlic. Stir for 30 seconds and then add the tomatoes and olives and cook, stirring often for 1-2 minutes.
5. Top the chicken with the tomato-olive mixture, followed by feta and baby spinach (or mint, oregano, parsley, basil etc).
Go to Koupon Karen’s post where she will show you how she saved over $66!
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
{ 16 comments… read them below or add one }
This looks so good and such a great price. Heading to the store today to get ingredients!
What a great price! And I love anything with feta in or on it. Can’t wait to try this.
I live on Santorini and this looks VERY Greek and YUMMY!
Okay-just made this for my family and it was such a hit!! Easy to follow recipe and SO yummy! I found the link for this on pinterest and will definitely be trying some more of your recipes! Thanks for sharing!!!
You made my day Naomi! Thank you for not only trying the recipe but for taking the time to share the results!
Saw this on pinterest. Looks amazing! But are we eeally supposes to stir the garlic for 30 minutes?
Gah – no, 30 seconds. Thank you!!
This recipe was soooooooo awesome! I love that it was minimal ingredients and the combination of flavors made it so tasty. I will use this recipe again!
Wonderful Kristen and Thank You for letting me know!!
Hi! I wondered if anyone knew how almond meal would work in place of the flour in this recipe? I am new to using it?
Hi Sharlene, since they are both so fine, I would expect it to work well although it may impart some subtle flavors that plain flour does not.
This looks super yummy. Think I’d like it better if I pounded the breasts first (much more tender; cooks faster), and I think this seems like it is crying out for a squeeze of lemon, either over the finished chicken or the whole thing? Definitely going to try this — it has all my favorite stuff in it!
Melissa, the breasts are cut in half so they are already thin but go ahead and try pounding them but be careful to not overcook ad dry them out.
This looks really good. I will have ot have my wife make something like this for us soooon. Do you think pounded chicken breasts makes them any more tender?
Just made this tonight. We really enjoyed it. I was easy and quick to make. Tasted Great! and was a hit. We will definitely make this again
Tried this recipe tonight and really enjoyed it! i ended up baking the chicken first and then adding the other ingredients on top after (had some issues with the skillet…and my stove top). Served with quinoa. I will definitely be trying more recipes from this blog!!
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