Mediterranean Chicken


1  pint Grape Tomatoes, cut in half
1/4 cup Kalamata Olives, pitted and halved
3  tablespoons drained Capers, rinsed
3  tablespoons Olive Oil, divided use
1 pound Boneless Skinless Chicken Breast Halves, each trimmed into cutlets
Coarse Salt and freshly Ground Pepper


Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl.  Set aside. Season both sides of chicken with salt and pepper.

Heat remaining tablespoon oil in a large ovenproof skillet over medium- high heat until hot but not smoking.

Brown chicken in skillet in a single layer (in batches if necesssary); cook until deep golden brown, on one side, about 4 minutes. Remove to a plate and continue browning remaining chicken.

Return all chicken to skillet, uncooked-side down. Add tomato mixture to skillet, gently shaking skillet to distribute.

Cover and cook until chicken is cooked through and tomatoes have softened, about 10 minutes.


Chef Notes:
This festive chicken dish is delicious paired with quinoa or rustic bread and a big Greek salad.

Recipe by:

April Hamilton