Pan-Seared Chicken Breasts with Marinated Tomatoes

Name: Pan-Seared Chicken Breasts with Marinated Tomatoes
Yield: Serves 4
Ingredients: 4 , tomatoes, cored and cut into 1/2-inch-thick wedges; 1/2 , fennel bulb, stalks discarded, cored and sliced thin; , Salt and pepper; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/4 cup, extra-virgin olive oil; 2 ounces, feta cheese, crumbled (1/2 cup); 1/4 cup, chopped fresh parsley; 1 , shallot, halved and sliced thin; 2 tablespoons, white wine vinegar; 1 , garlic clove, minced

Main Courses
Chicken
Weeknight

Appears in Cook's Country August/September 2015

Letting the tomatoes and fennel sit with salt for 15 minutes not only seasons the vegetables but also helps extract any unwanted moisture.

SERVES 4

TIME 30 minutes

Pan-Seared Chicken Breasts with Marinated Tomatoes

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