Saturday, September 10, 2011

GFC Hearts of Palm Chicken

It is long overdue that I sit at my computer and share another delicious favorite recipe with you all.  Thank you for your patience while we have been relocating the family and getting settled into our new Island life. It has been a long four months of living out of suitcases and waiting for things to arrive.  We are finally unpacked and living in a wonderful place.  I look forward to many new adventures in the kitchen whenever my kitchen supplies decide to show up.  Moving in Hurricane season is not always the best when you have to rely on the slow boats to deliver.  So in the meantime and in keeping with tradition, simple, delicious and quick meals are on the menu ahead.

This dish was inspired by the delicious mouthwatering flavors of Hearts of Palm.  Hearts of Palm are usually found next to the canned artichokes hearts and come from the tender buds of a certain Palm Trees.  The texture is very similar to the artichoke hearts but the taste is much more unique and smooth.  To add another island flavor to this dish my husband found Summer's Secret Seasoning that is hand-mixed and packaged in St Thomas, US Virgin Islands.  I have been using it quite a bit and love it but if you can not get this seasonings you can substitute this with Oregano, Basil, Thyme and other herb of choices.  Since the ingredients are not listed on her jar my best guess as to what I see, smell and taste are: Oregano, Basil, Thyme, Red Pepper flakes and some others that I'm not sure about.


  • 4-5 Chicken Breasts
  • 1 can Hearts of Palm, thickly sliced
  • 1 tablespoon olive oil
  • 1 cup vegetable or chicken broth
  • 1 onion sliced
  • 3 tablespoons fresh basil chopped
  • 1/4-1/2 cup pitted kalmata olives
  • 1-2 tablespoons Summer's Secret Seasoning or herbs of choice
  • Salt to taste


  1. Heat oil in pan on med-high heat.  Once heated add chicken and saute about 4 minutes per side.
  2. Add onions and remaining ingredients and bring to a boil.
  3. Lower heat and simmer on Low for approx 35-45 minutes.
  4. You can cover for the first 20 minutes and then remove cover for the remaining cook time or if you do not wish to cover it then you'll want to flip the chicken at least once half way through cook time.
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