Easy Mediterranean Chicken
This is our go-to recipe when we have lots of ripe cherry tomatoes. I love the way they taste when just warmed and softened. The olive tapenade is a delightful addition. The original recipe doesn't have feta, but what is Mediterranean cooking without feta?
|4||boneless skinless chicken breasts (5 oz each)|
|1/4 cup||plus 2 tablespoons chopped fresh basil leaves|
|1 tablespoon||olive oil|
|1 1/2 cups||cherry tomatoes, halved (about 10 oz)|
|1/4 cup||olive tapenade|
|1/2 cup||crumbled feta cheese|
1 Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
2 In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
3 Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with feta cheese and remaining 2 tablespoons basil.