Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil1 pint grape tomatoes16 pitted Greek or ripe olives, sliced3 tablespoons capers, drained
Preparation
Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.
Bake, uncovered, at 475° until a thermometer reads 165°,10-14 minutes.
