Home FOOD All Things Food & Wine Chicken breasts with tomatoes and olives

Chicken breasts with tomatoes and olives

Serves: 4

Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.

Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • 20 olives, halved
  • 1/2 cup (2 ounces) crumbled feta cheese
Method

Prepare grill to medium-high heat.

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Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm.

Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.

Brush chicken with remaining 1 1/2 tablespoons dressing.

Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture.

Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

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