Mediterranean Chicken
Jenny
ingredients
- 1 pint grape tomatoes
- 16 kalamata olives, pitted and halved
- 3 tbsp capers, drained and rinsed
- 3 tbsp extra virgin olive oil
- 4 (about 6 oz each) boneless chicken breast halves, with skin
- kosher salt to taste
- fresh ground pepper to taste
directions
- 1
Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons 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
Serve.
Source: Jenny via MS
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