Mediterranean Chicken

I have been making this recipe for years and this recipe is still one of my most favorite meals. I absolutely love and adore this recipe. It’s a top hit with all our friends and family as well and mind you, this is the easiest recipe to date. It will blow your socks off.

It seems as of lately, I have had to step up my game with my sister and her weekly attendance at our abode. She has been seeking and searching for goodies and has officially been spoiled. This was on our lunch menu one afternoon after a long morning of swimming and walks to the river.

It was very satisfying and made everyone quite happy.



  • 1 medium Onion, yellow or red, chopped
  • 1 tsp sugar
  • 2 Cups Diced Tomatoes
  • 1/3 Cup EVOO
  • 1/2 cup freshly grated Romano Cheese
  • 4 chicken breasts
  • Garlic salt
  • Paprika
  • Cumin
  • Salt and Pepper
  • 1 1/2 Cups Gorgonzola Cheese Crumbles

In a skillet, add a smidgen of EVOO, onions and 1 tsp sugar for a little caramelization.  Slightly saute just until barely tender. Remove from heat and place in a small bowl to cool.


Once onions are cooled, add tomatoes and 1/3 cup oil.


Toss tomato mixture with Romano Cheese and refrigerate until needed.


Meanwhile, cook chicken breasts either in the oven or pan fried; whichever you prefer. Season breasts with a generous amount of garlic salt, paprika, cumin, salt and pepper. Cook until no longer pink.

Once breasts are cooked, top with a generous scoop of the tomato mixture and sprinkle with Gorgonzola cheese.

Viola– your meal is beautiful and delectable.

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