Mediterranean Chicken

• servings: 4
• total time: 5 minutes

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

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.

Notes

Add chickpeas & lemon juice to veg, serve over wild rice or with linguine.