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Mediterranean Chicken

 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.
4 ServingsPrep/Total Time: 25 min.


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.