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Mediterranean Chicken
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |