- Total Time:
- Servings: 4
Photography: Tina Rupp
Source: Martha Stewart Living, January 2005
- 1 pint grape tomatoes
- 16 Kalamata olives, pitted and halved
- 3 tablespoons drained capers, rinsed
- 3 tablespoons olive oil
- 4 (about 6 ounces each) boneless chicken breast halves, with skin
- Coarse salt
- Freshly ground pepper
Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
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.
Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.