Grilled Chicken Mediterranean

Tomatoes and Kalamata olives give this dish a tasty kick.

Pre-heat oven to 475F.
Toss tomatoes, olives, capers, and 2 t. olive oil in a bowl.
In a large, oven-proof skillet, sear chicken on both sides with sea salt and pepper.
Add remaining oil and heat until hot but not smoking.
Place chicken skin side down and cook until deep golden brown, about 4 minutes.
Use tongs to flip chicken, then add tomato mixture to skillet.
Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.
Transfer to plates and spoon mixture on top.

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on February 3rd, 2010 at 4:20 am Jeff Says:
Pretty tasty meal. I went with skinless chicken breasts instead and also tossed in some garlic as well.
on May 9th, 2010 at 8:30 pm rkstull Says:
The recipe is awesome! We also did with skinless breasts and added a little bit of garlic to the tomato mixture (because we can’t get capers where we live, strange I know, but it’s a small town). My husband doesn’t normally like eating chicken breasts, but he loved it made this way! Definitely will be making again!
on August 21st, 2010 at 6:15 pm kat.glass Says:
Cooking with the skin on really makes a difference! I couldn’t believe it. I didn’t eat the skin but I could tell a difference between skinless and skin on. I left out the olives because I don’t like them. It was hard not to throw some feta on top but since it isn’t Paleo we went without. And actually it didn’t need it. The flavor was fantastic. I only cooked up two chicken breasts but used all of the sauce. Glad I did because the tomatoes and capers were so good we couldn’t stop eating it! We wouldn’t have had enough for a second meal. Next time if we plan on leftovers I’ll double the sauce.

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