Zest and juice of 2 tangerines
2 sprigs of fresh rosemary, leaves removed and finely chopped
3 garlic cloves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
6 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 pounds chicken cutlets
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 fennel bulb, quartered, cored, and thinly sliced (chop and reserve a handful of fronds)
12 kalamata olives, pitted and coarsely chopped
12 large green olives, pitted and coarsely chopped
4 scallions, thinly sliced
2 large white or whole-wheat pitas
1/4 cup grated Parmesan cheese
Preheat a grill pan or outdoor grill over high heat.
In a shallow dish, combine the juice of 1 tangerine, the rosemary, 2 of the chopped garlic cloves, the parsley, 2 tablespoons of the EVOO, salt, and pepper. Add the chicken cutlets and marinate for 5 minutes.
Place the tomatoes, fennel, fennel fronds, olives, and scallions in a large bowl; add the juice of the remaining tangerine and all of the tangerine zest. Season the salad with salt and pepper and drizzle with about 2 tablespoons of the EVOO, then stir to combine. The salt will start drawing the liquids from the tomatoes and that will become part of the dressing.
Separate the 2 pita breads into 4 round disks. Combine the remaining garlic with the remaining 2 tablespoons of EVOO. Brush both sides of the pitas with the garlic oil and season with a little salt and pepper.
Place the chicken cutlets on the grill and cook on each side for 3 to 4 minutes, or until the chicken is cooked through.
Remove from the grill to the cutting board. Let the meat rest for a minute, then cut into thin strips and add to the bowl with the tomatoes and fennel. Toss to combine.
To serve, arrange the grilled garlic crisps on 4 plates. Top each crispy pita with a generous pile of the warm tangerine and grilled chicken salad.
This meal is great for a hot night like tonight... I'm very glad I didn't have to turn my oven on. The only problem is this is not the season for tangerines. I had to buy a navel orange instead. I forgot to add the rosemary to the chicken marinade, so I ended up putting it in the garlic oil for the crisps. They turned out really good. I don't like fennel that much when it's raw, but it wasn't too bad in this. I'm looking forward to tomorrow to see if this is even better cold. I bet it is. My DH doesn't like tomatoes or fennel, so I just gave him a chicken cutlet on a crisp with some olives on top. I think he liked it. My grocery store doesn't have yellow grape tomatoes, so I only used red. And my grocery store only sells pitas that are cut in half, so we had to eat 2 garlic crisps instead of 1 big one. The only part of the recipe I changed was to put Parmesan instead of Parmigiano-Reggiano.