CHICKEN MEDITERRANEAN

This recipe came from http://www.paleoplan.com.  It was easy to prepare!!!  I have not actually tried this yet as I made it for my lunch tomorrow....but it looks great :)

• What you need:
• 1 cup cherry or grape tomatoes
• 16-18 large Kalamata olives, pitted and halved
• 3 Tbs capers, rinsed
• 2 Tbs olive oil
• 4 (4-6 oz) boneless, skinless chicken breasts
• sea salt and freshly ground black pepper

1. Pre-heat oven to 475℉.
2. Toss tomatoes, olives, capers, and 2 tsp olive oil in a bowl.

1. Season chicken breasts on both sides with sea salt and freshly ground black pepper.
2. Heat a large, oven-proof skillet over high heat.  Once hot, add 2 tsp olive oil and sear chicken on both sides.

1. 
   
2. Turn heat to medium-high and add remaining oil (should be hot but not 
3. smoking) and continue to cook until deep golden brown (about 4 minutes).
4. Use tongs to flip chicken, then add tomato mixture to skillet.
5. Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.
6. Transfer to plates and spoon tomato mixture over top to serve.