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Categories:Viewed: 17 - Published at: 3 years ago
Ingredients
- 1 pint Cherry Or Grape Tomatoes
- 25 whole Large Kalamata Olives, Pitted And Halved
- 4 Tablespoons Capers, Rinsed And Drained
- 2 Tablespoons Olive Oil, Divided
- 4 whole Boneless, Skinless Chicken Breasts
- 1 Salt And Pepper, To Tate
- 3 ounces, weight Feta Cheese (optional)
Method
- Preheat your oven to 475 degrees F. Add the tomatoes, olives and capers to a bowl.
- Add 3 teaspoons of the olive oil and mix, making sure everything is coated.
- Season the chicken with salt and pepper on both sides.
- Add 2 teaspoons of oil to a skillet over high heat (the skillet needs to be oven friendly).
- Make sure the skillet is already hot when you add the oil.
- Next, add the chicken to the skillet and sear on both sides.
- Turn the heat down to medium-high and add the remaining oil.
- Continue to cook the chicken until it is deep golden brown on all sides (this should take about 4 minutes).
- When the chicken has browned, add the tomato mixture, and scatter it around and on top of the chicken.
- Place the skillet in the oven and cook for about 15-18 minutes or until the chicken is cooked through and the tomatoes are softened.
- If you want to add feta cheese, sprinkle it on top of the chicken when there are about 5 minutes left to cook.
- Place the chicken on a plate, spoon the tomato mixture over top, and enjoy!
