Photo: Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
4 servings

Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.

How to Make It

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.

Ratings & Reviews

Delicious and so easy to make!

January 21, 2016
I love how simple this recipe is and how good it tastes. I have made this one more then once and I will continue to make it. You can modify the recipe to include onions and green peppers if you want.

KevinKelly1111's Review

September 02, 2014

Nancy772's Review

June 05, 2014

Webgirl's Review

February 02, 2014
Very good! Replaced fresh tomatoes with sun-dried in oil and halved the recipe. Yum!

jspicest's Review

September 25, 2013
This was actually surprisingly good and definitely fast to prepare. I was skeptical that something so simple would exceed expectations, but this did. I used balsamic vinnaigrette as the "sauce".

DianaSy's Review

March 25, 2013
Really easy and flavorful. I always have these ingredients so will get thrown in the rotation. Had broccoli and a little salad with it and found it all very satisfying.

Ygimbert's Review

March 08, 2013
Loved this! So simple, easy but full of flavor. Used a red wine vinegar, olive oil and oregano dressing. Great weeknight meal. Would have given this four stars but prefer something a bit more complex for special occasions. This will be a standard in my weeknight repertoire however.

acmeinecke's Review

August 29, 2012
My husband and I loved this, but did make some changes. I used about half the amount of olives, appx 2 tbsp of olive oil and 1 table spoon of balsamic vinegar in lieu of dressing and added one chopped up medium shallot (appx 2 tbsp). I put some Montreal Seasoning on the chicken before grilling instead of salt/pepper. We served it with grilled corn on the cob.

TJT684's Review

June 26, 2012

paulthe2nd's Review

December 12, 2011