Chicken Breasts with Tomatoes and Olives

Photo: Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 348
Fat 17.3 g
Satfat 4.4 g
Monofat 5 g
Polyfat 1.2 g
Protein 41.9 g
Carbohydrate 3.9 g
Fiber 0.6 g
Cholesterol 111 mg
Iron 1.6 mg
Sodium 810 mg
Calcium 100 mg

Ingredients

The 5 ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
20 olives, halved
1/2 cup (2 ounces) crumbled feta cheese

Preparation

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Note:

September 2009