Chicken Breasts with Cherry Tomatoes, Zucchini and Olives
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Ingredients
- 2 Tbs. olive oil
- 2 zucchini, trimmed and cut into 1/2-inch cubes
- 2 Tbs. chopped shallot
- 2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes, such as grape tomatoes or Sweet 100s, stems removed
- 1/3 cup pitted, coarsely chopped black Mediterranean olives
- 1 tsp. chopped fresh rosemary
- Salt and freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves,   each about 6 oz., pounded to an even   thickness
- 1/2 cup dry white wine or vermouth
- 1 1/2 cups long-grain white rice or 1 3/4 cups orzo, cooked according to package directions
Directions
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.
Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice. Serves 4.
Rated 5 out of
5
by
OmaD from
Summer favorite!
My family has enjoyed this for years. It’s great with summer zucchini and tomatoes from the farmers market. I typically serve it with short grain brown rice. Delish!
Date published: 2019-05-12
Rated 5 out of
5
by
JustWantGoodFood from
Flavors blend together beautifully
I make this dish a lot in the spring/summer. The flavors are perfect, and I agree with other reviewers that leftovers are equally as delicious. I make the recipe exactly like it is written except I cook my tomatoes a minute or 2 less to preserve their shape and firmness. Fresh rosemary is a must.
I do find all the chopping a bit tedious but it is worth it.
Date published: 2012-01-28