Ever hear "tastes like chicken," and wonder why? Chicken serves as a metaphor for other bland tastes because it doesn't taste like much. Chicken is lean and has a blank slate taste, making it ideal for crafting a culinary masterpiece.
Fortunately, this chicken meal tastes great. After roasting the chicken with tomatoes and capers, olive oil bastes it in a savory broth to keep it moist and give it a chunky, textured coating and a delicious sauce to pour over it.
More than calories, you'll save time on cleanup! We put all this in one baking dish and added foil to catch the drippings, so you can skip the post-dinner cleanup! Win-win.
INGREDIENTS4 boneless, skinless chicken breasts (4–6 oz) pounded uniformly 1/4" thickness
Salt and black pepper to taste
2 cups diced tomatoes or 1 pint cherry tomatoes
1/2 diced red onion
1/2 diced red onion
1/4 cup pitted and sliced green olives
1/4 cup pine nuts
2 Tbsp capers
2 Tbsp olive oil
Optional thinly chopped fresh basil
Heat the oven to 450°F. Season chicken with salt & pepper.
Fold four big aluminum foil sheets in half and up about 1" on each side to form four chicken breast-sized trays. Put a breast on each foil.
Mix the tomatoes, onion, olives, pine nuts, capers, olive oil, and a few pinches of salt and pepper in a bowl.
Cover chicken breasts with mixture.
Bake the chicken trays on a baking sheet for 15 minutes until done. Serve with tomato mixture and foil juices.
If used, add basil.
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