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This Kumquat Chicken is a vibrant, flavorful dish that combines the tangy sweetness of kumquats with savory grilled chicken and a crispy, herb-infused bread crumb topping. The chicken is marinated in a zesty blend of garlic, oregano, and olive oil, then grilled to perfection. The kumquat sauce, made with grape tomatoes, kumquats, and scallions, adds a burst of freshness and acidity that beautifully complements the tender chicken. Topped with golden, toasted bread crumbs and fresh parsley, this dish is a unique and delightful way to celebrate Tu Bishvat or elevate any meal with its bright, fruity flavors.
4 boneless, skinless chicken breasts
1/3 cup Gefen Olive Oil
2 tablespoons minced garlic
1 tablespoon dried oregano leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup fresh bread crumbs
1 tablespoon Gefen Olive Oil
2 tablespoons cleaned and chopped fresh parsley
salt, to taste
pepper, to taste
1 and 1/2 cups grape tomatoes, halved
3/4 cup kumquats, halved
2 tablespoons Gefen Olive Oil
1 tablespoon white wine vinegar
1 teaspoon sugar
salt, to taste
pepper, to taste
1/4 cup scallions, cleaned and chopped
Preheat grill to high or oven to broil.
Pound out chicken breasts to 1/4-inch thickness inside a large resealable plastic bag. Combine 1/3 cup oil, garlic, oregano, salt, and pepper in a large bowl for the marinade. Add chicken and marinate 15 minutes.
Meanwhile, toast bread crumbs in one tablespoon of olive oil in a non-stick skillet over medium-high heat until browned (approximately four to five minutes), stirring often. Remove from heat, stir in parsley, salt and pepper and set aside.
Sauté grape tomatoes and kumquats in two tablespoons of olive oil in a sauté pan over medium-high heat. Cook until tomatoes begin to split, about three minutes. Add vinegar, sugar, salt and pepper; cook for one minute. Stir in scallions just before serving.
Grill or broil chicken three to four minutes per side or until cooked through. Serve with kumquat sauce and sprinkle with toasted bread crumbs.
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