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  1. This dual method of cooking chicken--first browning the breasts on the stovetop and then finishing them in the oven--ensures perfect golden brown, tender and moist results.

  2. boneless skinless chicken breast halves 1/2 teaspoon coarse salt 1/4 teaspoon pepper 1 tablespoon chopped fresh sage 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 2 cups cherry tomatoes 1/3 cup fresh sage leaves 1 cup marinated pitted ripe or green olives 1. Heat oven to 400°F. Spray large rimmed baking sheet with cooking spray.

  3. Sprinkle chicken with salt and pepper; sprinkle with chopped sage. Heat large skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook chicken 3 to 4 minutes or until golden brown on both sides; place on baking sheet, browned-side up.

  4. Toss tomatoes and sage leaves with remaining 1 teaspoon oil in medium bowl; arrange around chicken. Nestle olives in tomatoes around chicken.

  5. Bake 8 to 12 minutes or until chicken is no longer pink in center. Serve with olives and tomatoes.

  6. servings PER SERVING: 260 calories, 14.5 g total fat (2.5 g saturated fat), 28 g protein, 5.5 g carbohydrate, 75 mg cholesterol, 835 mg sodium, 2.5 g fiber


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