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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The secret to the rich flavor of this dish is to brown the chicken on both sides until it's golden before finishing it in the oven, creating a well-caramelized crust. Test the pan with a droplet of water to make sure it's hot enough before adding the chicken–the water should sizzle when it hits the pan. Ingredients:
1 lemon, halved |
1 pint grape tomatoes |
1 (6-ounce) jar sicilian pitted green olives, drained |
1 teaspoon chopped fresh oregano |
1 garlic clove, minced |
1 tablespoon plus 2 teaspoons olive oil, divided |
4 (6-ounce) skinless, boneless chicken breast halves |
4 teaspoons salt-free greek seasoning (such as cavender's) |
fresh oregano sprigs |
Directions:
1. Preheat oven to 400°.
2. Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
3. Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
4. Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
5. Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.
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