4 Servings 25 min Cook
1 Cup cherry tomatoes Cherry Tomatoes
1 Cup Olives
3 Tbsp, drained Capers
3 Tbsp Olive Oil
8 Breast, bone and skin removed Chicken Breast
4 Dash Salt
4 Dash Pepper
Preheat oven to 475F.
Slice olives, rinse capers, and toss together with the tomatoes and 1 tbsp of olive oil in a bowl.
Season chicken breasts with salt and pepper to taste.
Heat a large oven-proof skillet over high heat (you will be sticking the pan in the oven).
Add 1 tbsp olive oil to the pan and quickly sear the chicken on both sides.
Change to medium-high heat and add last 1 tbsp of oil and continue to cook until deep golden brown (~4 min).
Flip chicken, then add tomato mixture to skillet.
Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened (around 15-18 min).
Transfer to serving plates and spoon tomato mixture over top to serve.
