The MEDITERRANEAN CHICKEN BREAST is a simple and wholesome main course that captures all the aroma and colors of Mediterranean cuisine. A light yet flavorful recipe, ideal for a quick lunch or a healthy and appetizing dinner.
The chicken slices, tender and golden, are seasoned with a lively dressing of juicy cherry tomatoes, black olives and capers, which together release an intense and enveloping flavor. Everything is completed with a touch of oregano and fresh basil, for a dish that tastes like sun and summer in every season.
Easy to prepare, ready in a few minutes and perfect to pair with a side of grilled vegetables or a slice of rustic bread, this dish wins you over with its simplicity and authenticity.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 lb chicken breast
- 1 3/4 cups cherry tomatoes
- 1.4 oz black olives
- 1 teaspoon capers (salted)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste dried oregano
- 4 leaves basil
Tools
- 1 Frying pan
Steps
Wash the cherry tomatoes and cut them in half. Rinse the capers under running water to remove excess salt.
In a large frying pan, heat the oil with the garlic clove. Add the slices of chicken breast and sear them 2-3 minutes per side, until golden.
Add the cherry tomatoes, olives and capers. Adjust the salt (a little, since capers and olives are already flavorful) and pepper.
Cover with a lid and let cook over medium heat for about 10 minutes, until the chicken is cooked through and the tomatoes have formed a fragrant sauce.
Turn off the heat, sprinkle with oregano and, if desired, add a few fresh basil leaves.Bring your Mediterranean chicken breast to the table hot, accompanied by rustic bread or a side of grilled vegetables.
Tips
You can replace the black olives with Taggiasca olives for an even more intense flavor.
If you want a creamier dish, add one tablespoon of tomato purée while cooking.
It is also excellent with a few anchovy fillets melted in the initial oil.
