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Ingredients
- Ingredients
- 4 boneless skinless chicken breasts (5 oz each) SAVE $
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- cup plus 2 tablespoons chopped fresh basil leaves
- 1 1
- tablespoon olive oil
- 1 1/2 1 1/2
- cups cherry tomatoes, halved (about 10 oz)
- 1/4 1/4
- cup olive tapenade
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Details
Preparation
Step 1
Steps
1
Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
2
In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
3
Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.
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