Mediterranean Chicken

• 1 pint Cherry Or Grape Tomatoes
• 25 whole Large Kalamata Olives, Pitted And Halved
• 4 Tablespoons Capers, Rinsed And Drained
• 2 Tablespoons Olive Oil, Divided
• 4 whole Boneless, Skinless Chicken Breasts
• 1 Salt And Pepper, To Tate
• 3 ounces, weight Feta Cheese (optional)

1. Preheat your oven to 475 degrees F. Add the tomatoes, olives and capers to a bowl.
2. Add 3 teaspoons of the olive oil and mix, making sure everything is coated.
3. Season the chicken with salt and pepper on both sides.
4. Add 2 teaspoons of oil to a skillet over high heat (the skillet needs to be oven friendly).
5. Make sure the skillet is already hot when you add the oil.
6. Next, add the chicken to the skillet and sear on both sides.
7. Turn the heat down to medium-high and add the remaining oil.
8. Continue to cook the chicken until it is deep golden brown on all sides (this should take about 4 minutes).
9. When the chicken has browned, add the tomato mixture, and scatter it around and on top of the chicken.
10. Place the skillet in the oven and cook for about 15-18 minutes or until the chicken is cooked through and the tomatoes are softened.
11. If you want to add feta cheese, sprinkle it on top of the chicken when there are about 5 minutes left to cook.
12. Place the chicken on a plate, spoon the tomato mixture over top, and enjoy!

pint cherry, olives, capers, olive oil, chicken breasts, salt, cheese

Taken from tastykitchen.com/recipes/main-courses/mediterranean-chicken-2/ (may not work)