Under 30 Minutes

Mediterranean Chicken

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Chicken

Photography: Tina Rupp

Source: Martha Stewart Living, January 2005

Ingredients

  • 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

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.

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