Pan-Seared Chicken with Tomato-Olive Relish

Pan-Seared Chicken with Tomato-Olive Relish Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Select your favorite varieties of olives from the supermarket olive bar to make the relish without leftovers.

Yield:

Serves 4 (serving size: 1 breast half and 1/4 cup relish)

Recipe from

Nutritional Information

Calories 235
Fat 6 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 39.6 g
Carbohydrate 1.6 g
Fiber 0.5 g
Cholesterol 99 mg
Iron 1.4 mg
Sodium 511 mg
Calcium 24 mg

Ingredients

2 teaspoons extra-virgin olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped basil
1 tablespoon sherry vinegar or balsamic vinegar
1 cup cherry tomatoes, quartered
1/3 cup chopped pitted olives

Preparation

1. Heat a grill pan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.

2. While chicken cooks, combine remaining 1 teaspoon olive oil, basil, and vinegar in a medium bowl, stirring with a whisk. Add cherry tomatoes and olives; toss to coat. Serve relish with chicken.

Note:

Maureen Callahan,

November 2011
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