Tomato Braised Chicken Breasts with Green Olives

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Ingredients

• 6 red & yellow tomatoes, cored & halved crosswise
• 1/4 C olive oil
• 12 thickly sliced garlic cloves
• 12 small pitted, halved green olives
• 1 seeded & thinly sliced jalapeño
• Kosher salt
• 1/2 C dry white wine
• 6 skinless, boneless chicken breast halves
• 6 thyme sprigs
• 2 C water
• 1 1/2 C couscous ( @ 1 box)
• Lemon wedges for serving

Preparation

Step 1

Preheat oven to 400. Set a fine sieve over bowl & using fingers, remove seeds from tomatoes, working over sieve. Gently press seeds against sieve extract as much jucie as possible. Set aside tomatoes & juice and discard seeds.
Coat bottom of 9x13 glass baking dish with 1 T olive oil. Scatter garlic, olives & jalapeño over bottom. Season cut sides of tomatoes with salt & arrange in baking dish, cut sides down. Pour white wine over tomatoes along with reserved tomato juice & arrange chicken breasts on top. Drizzle chicken with 1 T olive oil. Top each breast with thyme sprig & season with salt & pepper.
Cover baking dish with foil & bake chicken @ 50 min.. Transfer chicken to large plate, cover & keep warm. Let tomatoes cool for @ 2 min & carefully peel of skins. Add tomatoes to chicken. Discard thyme sprigs.
In med saucepan bring water to boil with 1/4 t salt & remaining 2 T olive oil. Add couscous, cover & remove from heat. Let stand @ 5 min. Fluff couscous with fork & spoon into shallow soup bowls. Top couscous with braised chicken & tomatoes,, spooning juices all over. Garnish with thyme & serve with lemon wedges