GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH I play around with recipes, substitute this for that (usually because I don*t have a particular ingredient) but... don*t. This is simple, elegant and delicious. Makes 4 servings. 1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces) 1/2 cup pitted Kalamata olives, chopped 3 tablespoons extra-virgin olive oil, divided 2 tablespoons chopped fresh mint 1 tablespoon red wine vinegar 3/4 cup crumbled feta cheese (about 3 1/2 ounces) 4 large skinless boneless chicken breast halves (about 6 to 7 ounces each) Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper. Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve. Nutritional analysis per serving: 366.68 Calories (kcal), 50.8% Calories from Fat 50.8. 20.69 (g) Fat, 6.82 (g) Saturated Fat, 119.01 (mg) Cholesterol, 4.72 (g) Carbohydrates, 1.12 (g) Dietary Fiber, 2.71 (g) Total Sugars, 3.60 (g)
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