Mediterranean Chicken Breasts

From Cook's Country | August/September 2008

Why this recipe works:

Tasters preferred the fresher kalamata olives from the refrigerator section of the supermarket in our Mediterranean Chicken Breasts recipe. It was important to cook the tomatoes only briefly—until just softened. This made for a bright, juicy burst of flavor to accompany the chicken. Adding… read more

Tasters preferred the fresher kalamata olives from the refrigerator section of the supermarket in our Mediterranean Chicken Breasts recipe. It was important to cook the tomatoes only briefly—until just softened. This made for a bright, juicy burst of flavor to accompany the chicken. Adding fresh herbs off the heat, right before serving, added vibrant, verdant flavor.

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Serves 4

Look for pitted kalamata olives in the deli department or the salad bar of your supermarket.

Ingredients

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