Mediterranean Chicken<< Back to list

Chicken, Greek, Main Dish
16ozgrape tomatoes (1 pint)
16fresh Kalamata olives, pitted and halved
3tbspcapers, drained and rinsed
3tbspolive oil
4boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper
  1. Preheat oven to 475 degrees. Toss tomatoes, olives, capers and 2 tbsp oil together in a medium bowl. Set aside.
  2. Rinse chicken and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
  3. Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

4 servings

  • The fresher the olives, the better.

    Even with skinless, frozen chicken breasts this still tastes wonderful.

    I use my cast iron skillet and it works great.

    I like to make a quick side dish of rice pilaf to go with this.
    [Carolyn Plocher - 2010-12-11 21:51:18]

Simple and delicious with a beautiful presentation.

Carolyn Plocher

Dec 11, 2010

Dec 11, 2010

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