This is a regular meal at our house, we love it. I have made it with whole chicken as you see in the picture, and also with chicken tenders and with breasts and we all agree it is best with the breasts, even Mr. Chemist prefers it with breasts and he hates chicken breasts.
Mr. Chemist actually proclaimed this one of his all-time favorites this evening. I have made it many times, for many guests and it is always a hit. It is about as easy as it gets and the flavor is so amazing you won’t believe it was so easy to make.
I happened to make it this evening because earlier in the afternoon I had decided it was time to go through all the kid’s toys and get rid of a few and I also wanted to rearrange things. So I got distracted turning our basement into a playroom and the playroom into a living room and throwing things out and then Jeremiah walked in the door…
Whoops! Forgot to make dinner.
Usually when I forget to make dinner it’s because I have been making dessert. This might have been the first time ever that something else was responsible.
I had a hungry husband and one and a half year old on my hands (or rather clinging to my leg screaming in hunger) so I started rummaging through the fridge to see what I had that I could QUICKLY throw together. This is what I found:
- (serves 4)
- 4 boneless, skinless chicken breasts
- 2 cups cherry tomatoes
- 1 cup kalamata olives, pitted
- 3 tablespoons capers, drained
- kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- Preheat the oven to 400º.
- In a medium mixing bowl combine the tomatoes, olives, capers, 2 tablespoons of the olive oil and sprinkle with a little salt and pepper and set aside.
- In a large cast iron skillet (or one that can go stove-top to the oven) heat the remaining tablespoon of olive oil over medium high heat. Sprinkle the chicken breasts lightly with salt and pepper and add to the skillet. Brown both sides and then add the tomato mixture to the skillet.
- Place the skillet in the oven and bake until chicken is cooked through, about 25-30 minutes.
- Serve hot along with whole wheat couscous and a salad.
Thanks for the recipe: http://marthastewart.com