Tasty Tuesdays: Chicken Breasts with Tomatoes and Olives

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

Ingredients

• 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

Preparation

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.