Mediterranean Chicken (Annie Sundberg'S)

• 1 pint grape tomatoes
• 16 Kalamata olives, pitted and halved
• 3 tablespoons drained capers, rinsed
• 3 tablespoons olive oil
• 4 (about 6 ounces each) boneless chicken breast halves, with skin
• Coarse salt
• Freshly ground pepper

1. STEP 1
2. Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
3. STEP 2
4. Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
5. STEP 3
6. Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

grape tomatoes, olives, capers, olive oil, chicken breast halves, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/mediterranean-chicken-annie-sundbergs-52594781 (may not work)