Mediterranean Chicken

  • 1 pint grape tomatoes

  • 16 kalamata olives, pitted and halve

  • 3 Tbl. pitted capers, rinsed

  • 3 Tbl. olive oil

  • 4 boneless chicken breasts, halved, with skin

  • Coarse salt and fresh ground pepper

  • Couscous or Orzo

  • Optional: Spinach

  • Preheat oven to 475F.

  • Toss tomatoes, olives and capers in 2 Tbl. oil.

  • Rinse chicken, pat dry and season with salt and pepper.

  • Heat large oven-proof skillet over high heat until hot, add 1 Tbl. oil and place chicken in skillet, skin side down, for 4 minutes, until golden brown. Turn over.

  • Add tomato mixture to skillet.

  • Transfer to oven-safe baking dish and put in oven. Roast until cooked through and softened, about 18 minutes.

  • Serve with couscous or orzo. Add spinach if desired.

Mediterranean Chicken photo

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