Chicken Breasts With Cherry Tomatoes Zucchini And Olives Recipes

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CHICKEN BREASTS WITH CHERRY TOMATOES, ZUCCHINI AND OLIVES



Chicken Breasts With Cherry Tomatoes, Zucchini and Olives image

Chicken breast served with cherry tomatoes and zucchini, great recipe with all the fresh tomatoes and zucchini now in the gardens. The recipe comes from Woman's Day magazine.

Provided by Barb G.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 medium zucchini, cut in 1-inch pieces
2 tablespoons finely chopped shallots
2 cups cherry tomatoes or 2 cups grape tomatoes, red & yellow
1/3 cup pitted coarsely chopped black olives
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 chicken breasts, halves skinless pounded
1/2 cup dry white wine or 1/2 cup vermouth

Steps:

  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
  • Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
  • Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
  • Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
  • Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.

Nutrition Facts : Calories 379.9, Fat 21.7, SaturatedFat 5, Cholesterol 92.8, Sodium 495.5, Carbohydrate 8.7, Fiber 2.4, Sugar 3.9, Protein 32.4

ROAST CHICKEN BREASTS WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES



Roast Chicken Breasts with Caramelized Lemons, Cherry Tomatoes and Olives image

Whenever I make this one-pan recipe, my whole family fights tooth and nail for every last little cherry tomato and olive, whose flavors get insanely rich from all the caramelizing in the pan. And if you thought this dish is tasty right out of the oven, just wait until you try it on day 2. You will start hoping there's enough for leftovers every time you make it, as the flavors come together even more and the chicken stays moist and juicy under the skin. 1 tablespoon vegetable or canola oil

Provided by Catherine McCord

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 bone-in, skin-on chicken breasts (each about 3/4 pound)
1 teaspoon kosher salt
1 lemon, halved
1/2 cup Castelvetrano olives, pitted if desired
1/2 cup cherry tomatoes
8 to 10 sprigs fresh thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat until hot. Thoroughly pat the chicken very dry and sprinkle with the salt. Place skin-side down in the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
  • Flip the chicken over. Add the lemon halves, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 25 minutes.

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