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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mediterranean Chicken Recipe

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This recipe for Mediterranean Chicken is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 475º . 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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