Vasilis Leonidou is executive olive oil chef at Kapsaliana Village Hotel traditional restaurant, in Rethymnon, Crete, situated in the heart of the largest unified Cretan olive grove. In this beautiful place, Vasillis creates unique dishes of both the traditional Cretan cuisine bit also and tasty dishes of the wider Mediterranean diet.
Marinate the chicken breasts with garlic (crushed), pepper, citrus zest, and extra virgin olive oil adding some fresh thyme and oregano. Leave them in the fridge for at least two hours. Meanwhile, wash the greens and cook them tender. Then place the tomatoes in a deep baking pan and sprinkle with sugar, olive oil, salt, pepper and thyme. Cook for 20 minutes in the oven at 180°C. Discard any juice left from the tomatoes and grind them. Add salt and pepper according to taste. Remove the chicken from the fridge and bake them in a nonstick pan(both sides), sprinkling with salt or fleur de sel and after browned place them for 20 minutes in the oven at 180°C.
Use a deep dish or bowl and place first the grinded tomatoes. Wash greens with hot water and then add a little olive oil. Place greens in the center of the dish. Cut the chicken breasts and lean them over the greens. Sprinkle with purslane and some cherry tomatoes cut in halves for decor. Finish with a few drops of extra virgin olive oil will that will elevate the flavor of the dish
A Greek Rose from Xinomavro grape is the perfect match for this summer dish. The wine’s crisp acidity will balance the acidity from the tomatoes, while its fruity and aromatic character will enhance the rich flavors of this delicious dish.