chicken breasts with tomatoes and olives
By pdav
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
Details
Servings 4
Preparation
Step 1
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.
Nutritional Information
Calories:348
Fat:17.3g (sat 4.4g,mono 5g,poly 1.2g)
Protein:41.9g
Carbohydrate:3.9g
Fiber:0.6g
Cholesterol:111mg
Iron:1.6mg
Sodium:810mg
Calcium:100mg
Cooking Light, SEPTEMBER 2009
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