This is another fabulously easy Donna Hay recipe (thank you Cindy).
6.5 oz. cherry tomatoes, halved
1/3 cup small Ligurian olives (I used Kalamata)
2 teaspoons grated lemon rind
2 tablespoons salted capers, rinsed
2 tablespoons olive oil
sea salt and cracked black pepper
2 boneless, skinless chicken breasts
Preheat the oven to 425. Combine tomatoes, olives, lemon rind, capers, oil, salt and pepper and place in the base of a baking dish. Place the chicken on top and spoon a little of the olive mixture over to coat. Bake for 20 minutes, turn the chicken once halfway through. Serves 2
Review - Awesome!!! I doubled everything because I wanted leftovers. Jay's exact words were, "This is a keeper." The flavor combination was wonderful and fresh. This would be an excellent summer dish served with a salad. I served it with rice and green beans.
Review - Awesome!!! I doubled everything because I wanted leftovers. Jay's exact words were, "This is a keeper." The flavor combination was wonderful and fresh. This would be an excellent summer dish served with a salad. I served it with rice and green beans.
