Back to School Blues: Pan-Roasted Chicken with Tomatoes and Olives
Here I am, back again and hanging my head in shame. Summer was lovely while it lasted but now we are firmly into fall. Which means, for me, school. And oh, school has been such a pain in my ass. Eventually I came to realize that I had taken on too big of a workload, and dropped one of my more intense classes. Now I have more time to work on my singing, relax, and of course, cook and blog. And A Soprano in the Kitchen HAS been in the kitchen while she was away. So now begins catch-up time. I’ve got many recipes to share with you from when I was away in college-land. Here we go!
This first dish is a dinner I made for my boyfriend and I near the tail-end of this summer. Incredibly simple to make, healthy, and delicious. I would recommend this to anyone looking for a quick homemade meal during a busy week. But do follow the directions and purchase boneless chicken breasts, not the bone-in kind I did. Silly Soprano. The dinner was still lovely, but my pan was a bit crowded.
Pan-Roasted Chicken with Tomatoes and Olives
Adapted from Martha Stewart’s Cooking School
Yields 4 servings
Ingredients:
1 pint grape tomatoes
16 kalamata olives
3 tbsp nonpareil capers
3 tbsp olive oil
4 skin-on boneless half chicken breasts
salt and pepper to taste
Preparation:
1. Preheat oven to 475 degrees Fahrenheit. Toss tomatoes, olives, capers, and 2 tbsp olive oil together in a bowl and set aside.
2. Season both sides of the chicken breasts with salt and pepper. Place a large saute pan over high heat. Once pan is hot, add remaining tablespoon olive oil. Place the chicken in saute pan, skin side down. Sear the chicken just until the skin becomes a nice golden brown (these will take 3-4 min). Flip chicken over so that the skinless side is now down, and add the tomato mixture to the pan.
3. Place skillet in oven and roast about 18-20 min until chicken is cooked all the way through. Once the chicken is cooked, you’re done! Serve with some warmed slices of a nice, crusty bread.
