boneless skinless chicken breast halves (6 ounces each)
tablespoons Crisco® Pure Olive Oil
pint grape tomatoes
pitted Greek or ripe olives, sliced
tablespoons capers, drained
Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until golden brown. Add the tomatoes, olives and capers. Bake, uncovered, at 475° for 10-14 minutes or until a meat thermometer reads 170°. Yield: 4 servings.