Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Instead of cherry tomatoes, you can use larger tomatoes cut into pieces so they cook quickly and release their juices to form the flavorful sauce. Try the dish over pasta or polenta.

Leigh Trivino, Spokane
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.

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  • Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.

  • Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

417 calories; calories from fat 49%; protein 40g; fat 23g; saturated fat 6.6g; carbohydrates 5.4g; fiber 1.2g; sodium 815mg; cholesterol 122mg.
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