Chicken goes Mediterranean with tomatoes, olives and capers in this skillet creation, a warm welcome to the table. It's as special as it is simple to prepare.
—Mary Relyea, Canastota, NY
Takes: 25 min. • Makes: 4 servings
4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
1 pint grape tomatoes
16 pitted Greek or ripe olives, sliced
3 Tbsp. capers, drained
1. Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat 2-3 minutes on each side or until golden brown. Add the tomatoes, olives and capers.
2. Bake, uncovered, at 475° for 10-14 minutes or until a thermometer reads 170°.
1 serving: 336 cal., 18g fat (3g sat. fat), 94mg chol., 631mg sod., 6g carb. (3g sugars, 2g fiber), 36g pro. Diabetic exchanges: 5 lean meat, 3 fat, 1 vegetable.