Tax season is rapidly approaching! You know what that means... I'll be spending more time in the office and less time at home doing things that I love, like cooking. However, I have made it my mission this tax season to continue to fix delicious meals. They just need to be quick and easy to prepare! Mark is a fabulous sous chef, so I like to find recipes that allow him to help prep everything before I get home. Then we can be as efficient as possible in the kitchen. Last night, we tested out this recipe for chicken breasts with tomatoes and olives. Talk about multi-tasking!!! Mark grilled the chicken while I prepped the sauce and voila. Dinner was served! This was a truly delicious meal!
Yield: 4 servings
- The 5 ingredients:
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 cup multicolored cherry or grape tomatoes, halved
- 3 tablespoons oil and vinegar dressing, divided
- 20 olives, halved
- 1/2 cup (2 ounces) crumbled feta cheese
Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.