I eat a lot of chicken. It’s low in fat, full of protein, cheap, and readily available. But, on the downside, chicken IS pretty dull! It’s no wonder that so many people say that everything tastes like chicken!
I recently offered to cook for some friends, and one of them said that the only meat they ate was chicken. I didn’t want to make a vegetarian meal, so I set about finding an easy but tasty chicken recipe. This is the one I found!
I could tell right away it was going to be a hit, and all my dinner guests really enjoyed it. I’ve since made it several more times, and because it’s easy and quick, I have no problem recommending it to you!
Because it’s gluten-free (more gluten-free ideas here), it’s perfect for those of us who suffer from gluten allergies or gluten intolerance. Just make sure you don’t serve it with any high-gluten side dishes like pasta.
Prep time: 5 minutes
Cooking time: 20 minutes
- 4 5-ounce boneless chicken breasts
- ¼ teaspoon sea salt
- ¼ cup plus 2 tablespoons of freshly chopped basil
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes, halved
- ¼ cup olive tapenade
Put the chicken breasts on a lightly oiled baking tray, and sprinkle them on both sides with the salt and two tablespoons of basil. Cover with a sheet of baking parchment and then hammer them flat with a meat mallet until they are about ½ inch thick.
In a frying pan, heat the oil on a medium heat and then cook the chicken breasts for around 5-6 minutes on each side, until they are brown on the outside and no longer pink in the middle. Remove the chicken once cooked, and wrap in aluminum foil to keep warm.
In the same pan, add the tomatoes and olive tapenade. Cook for 2-3 minutes.
Pour the tomato and tapenade mixture over the chicken breasts, sprinkle with the remaining basil, and serve.
Recipe credit: bettycrocker.com
Picture credit: cleanfoodcrush.com
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