Easy Mediterranean Chicken

Serves: 4

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?

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4 boneless skinless chicken breasts (5 oz each)
1/4 teaspoon salt
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.

Source: bettycrocker.com

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