Chicken with Cherry Tomato and Olive Topping

Chicken with Cherry Tomato and Olive Topping
Photo by Becky Luigart-Stayner


  • 1 cup quartered cherry tomatoes
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 teaspoons olive oil
  • 12 kalamata olives, chopped and pitted
  • ¼ teaspoon crushed red pepper
  • + 2 more ingredients
    • 2 tablespoons chopped fresh basil
    • ¼ teaspoon salt

Heat a large nonstick skillet over medium heat. Sprinkle the chicken with black pepper and 1/8 teaspoon salt. Add oil to pan. Add chicken; cook 5 minutes on each side or until done. While chicken cooks, combine tomatoes and remaining ingredients. Serve over chicken.

View full recipe at My Recipes


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