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Mediterranean Chicken Recipe

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This recipe for Mediterranean Chicken, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billy Curran
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pint grape tomatoes
24 Kalamata olives, pitted and halved
3 Tbls. drained capers
3 Tbls. olive oil
4 boneless chicken breast halves with skin


Directions:
Directions:
1. Preheat oven to 475 . Toss tomatoes, capers, olives and 2 tablespoons oil together in a bowl. Set aside.

2. Rinse chicken and pat dry. (I cut pieces of chicken into 2 or 3 pieces) Season both sides with salt and pepper. Heat ovenproof skillet over high heat until hot. Add remaining olive oil- heat until hot. Place chicken in skillet, skin side down, cook until a deep golden brown- about 4 minutes. Turn chicken over. Add tomato mixture to chicken.

3. Put skillet in oven. Roast chicken until cooked through and tomatoes have softened, about 18 minutes

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Got it from a Martha Stewart issue. It is really easy to do on a weeknight. Usually serve it with couscous.

 

 

 

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