Chicken Breasts with Cherry Tomatoes, Zucchini and Olives
Chicken Breasts with Cherry Tomatoes, Zucchini and Olives is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4
As if cherry tomatoes werent small enough already, new varieties of even tinier tomatoes are turning up in markets. They are much sweeter, too, with fewer bitter seeds than regular cherry tomatoes. Raw, theyre a perfect addition to salads, and if cooked just briefly (so that they hold their shape), they bring a delightful sweet-and-tangy flavor to sautéed dishes. Two of the most common new varieties of tiny cherry tomatoes are called Sweet 100s and grape tomatoes.
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.
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.
Adapted from
Williams-Sonoma Collection Series,
Chicken,
by Rick Rodgers
(Simon & Schuster, 2001).
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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