The secret to the rich flavor of this dish is to brown the chicken on both sides until it's golden before finishing it in the oven, creating a well-caramelized crust. Test the pan with a droplet of water to make sure it's hot enough before adding the chicken–the water should sizzle when it hits the pan.
1 lemon, halved
1 pint grape tomatoes
1 (6-ounce) jar Sicilian pitted green olives, drained
1 teaspoon chopped fresh oregano
1 garlic clove, minced
1 tablespoon plus 2 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons salt-free Greek seasoning (such as Cavender's)
Fresh oregano sprigs
How to Make It
Preheat oven to 400°.
. Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
. Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
. Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
. Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.
I followed recipe strictly and it came out delicious and very fragrant. I never cooked olives with lemon and tomatoes, but when I served this dish the sauce with the olives and tomatoes were so popular that there was disappointment when it was gone. Refreshing way to prepare chicken. I will make this again and try the sauce with other meats.
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