Chicken With Green Olives, Capers, And Tomatoes

• 1 1/2 cups loosely packed chopped flat-leaf parsley
• 1 tablespoon minced garlic
• 2 anchovy fillets, finely chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon red chile flakes
• 1 teaspoon lemon zest
• 1/2 cup extra-virgin olive oil
• 4 (6 oz.) boned, skinned chicken breasts, pounded 3/4 in. thick
• 1 cup chopped pitted green olives
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped drained capers
• 1 tablespoon lemon juice

1. Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.
2. At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.
3. Preheat a grill to medium-high, about 400u0b0. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.
4. Cut chicken into thick slices and top with accumulated juices and olive mixture.

flatleaf parsley, garlic, anchovy, kosher salt, freshly ground pepper, red chile flakes, lemon zest, extravirgin olive oil, chicken breasts, green olives, tomatoes, capers, lemon juice

Taken from www.myrecipes.com/recipe/chicken-green-olives-capers-tomatoes (may not work)