feta crusted chicken breast with greek orzo salad: a fuse-d culinary art piece

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There is something about olives, and any dish that incorporates them. Using the overbearingly salty, briny and yet slightly sweet and savory fruit produces fantastic effects in meals if properly mixed with more subtle flavors.

I decided that olives were in order on Friday. A pseudo-Greek salad to be exact. But we also needed protien for the night to come, one that had us running throughout an art gallery, avoiding art students and hipsters alike. The heavy food was also needed for energy to deal with modern art - I needed to sustain my constant shudders (though they stopped when I saw the few Emily Carr pieces).

Josh, however, got right into the artsy scene with his PBR and hip approach to cooking.

I, however, stayed ol' plain Jane with my salad.

No matter which way it was cooked or eaten, the food was enjoyed all round.

And once the food was eaten, and settled for five minutes in our stomachs, we trudged off to celebrate FUSE-ing . . . Stuff.

Feta Crusted Chicken Breast with Greek Orzo Salad

2 chicken breasts
3 tbs. olive oil
1/4 c. feta cheese
1 tbs. white balsalmic vinegar
2 tbs. lemon juice
pepper, to taste
1/2 tbs. oregano
1 tsp. powdered sage

3 cups cooked orzo pasta, cooled
1/2 red onion, finely chopped
3 tomatoes, seeded and chopped
2 red peppers, seeded and chopped
1/2 english cucumber, chopped
1/2 cup sliced kalamata olives
2 tbs. olive oil
3 tbs. balsalmic vinegar
1/2 c. feta cheese, crumbled
1 tsp. dried oregano
pepper, to taste

1. Place the chicken breast and following seven ingredients (mixed together) in a heavy skillet. Place it on the stove on medium-high and cover it. Let it cook for about five minutes.

2. Flip the chicken over and leave it uncovered to cook for another five minutes, allowing most of the excess moisture to burn off.

3. Toss the salad ingredients together and set it aside.

4. Serve the chicken on the salad, with freshly heated pita on the side.

5. Pray. Eat. Enjoy. Go to the VAG, and not only because it is an amusing acronym, but to revel in Emily Carr and revile modern art.