
Chicken Breasts with Cherry Tomatoes, Zucchini and Olives
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:
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.