Mediterranean Chicken
As special as it is simple to prepare, Mary Relyea’s moist, flavorful chicken is dressed in tomatoes, olives and capers. It’s a knockout main dish for guests in Canastota, New York.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Crisco® Light Olive Oil
- 1 pint grape tomatoes
- 16 pitted Greek or ripe olives, sliced
- 3 tablespoons capers, drained
DIRECTIONS
Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until golden brown. Add the tomatoes, olives and capers.
Bake, uncovered, at 475° for 10-14 minutes or until a meat thermometer reads 170°. Yield: 4 servings.