Mediterranean Pan-Roasted Chicken




(Serves 4)

Cooking time: 25 minutes

Preparation time: 5 minutes



1 1/2 cups grape or cherry tomatoes, whole

15 kalamata olives, halved and pitted

3 tbsp capers, rinsed

2 tbsp + 1 tbsp olive oil

Juice from 1 lemon

1/3  cup dry white wine

4 boneless chicken breast halves (skin optional, though it tastes better with it on)

Salt and freshly ground pepper



1. Preheat oven to 475 degrees F.

2. Mix together the tomatoes, olive halves, capers, 2 tbsp of the olive oil, lemon juice and wine in a medium bowl.

3. Season both sides of the chicken with salt and pepper. Add 1 tbsp olive oil in a skillet or frying pan on high heat. Once shimmering (about 1 minute), add the chicken (skin side down if you purchased chicken with skin on). Cook until golden brown (about 3 minutes). Flip the chicken, then add the tomato mixture to the frying pan and cook together for 3 minutes.

4. If using a heavy, oven proof skillet, place this in the oven, or transfer the contents of the frying pan to an oven proof dish, and cook until the chicken is cooked through or until the tomatoes have softened (about 16-18 minutes). Serve chicken with spooned mixture overtop.



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