I got this recipe about 10 years ago from a magazine ad for Hidden Valley Ranch. Very simple and good!
Servings: 4
1 packet (1 oz) Hidden Valley Ranch Dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts
Combine dressing mix, oil, and vinegar in a ziploc bag. Add chicken and shake, working mixture into meat. Marinate 1 hour.
Broil chicken approximately 10-14 minutes total, turning once.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, November 6, 2011
Chicken Breast Dijon
Makes 4 servings
1/3 cup fine, dry breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon dried, Italian seasoning (optional)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons dijon mustard
1 teaspoon olive oil
1 teaspoon butter
Combine first 6 ingredients in a small bowl. Stir well.
Brush both sides of each chicken breast with mustard; then coat both sides in breadcrumb mixture.
Heat olive oil and butter in skillet over medium-high heat until butter melts.
Add chicken breasts and cook 6-8 minutes on each side or until chicken is done.
1/3 cup fine, dry breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon dried, Italian seasoning (optional)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons dijon mustard
1 teaspoon olive oil
1 teaspoon butter
Combine first 6 ingredients in a small bowl. Stir well.
Brush both sides of each chicken breast with mustard; then coat both sides in breadcrumb mixture.
Heat olive oil and butter in skillet over medium-high heat until butter melts.
Add chicken breasts and cook 6-8 minutes on each side or until chicken is done.
Sauteed Chicken with Pesto-Mushroom Cream Sauce
This recipe is from the April/May 2007 issue of Cook's Country.
Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup basil pesto (be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe)
2 tablespoons lemon juice
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup basil pesto (be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe)
2 tablespoons lemon juice
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
Seared Chicken with Sun-Dried Tomato Sauce
This recipe was very easy and good! I got this recipe from a cookbook I have, titled "Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking" by Robin Miller. Robin has a show on the Food Network. This is the first recipe I've made from this cookbook and I look forward to trying more.
Total time: 16-18 minutes
Prep time: 10 minutes
Active cooking time: 6-8 minutes
Serves 4
1 cup drained oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 cup reduced-sodium chicken broth
3 cloves garlic, peeled
1/4 cup chopped fresh basil
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.
Meanwhile, in a blender, combine the sun-dried tomatoes, broth, and garlic and process until smooth. Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken is cooked through, about 2 minutes.
Remove from the heat, sprinkle with the basil, and serve.
Suggestions from Robin:
Make it a meal kit: Season the chicken. Make the sun-dried tomato sauce. Store each separately in sealable containers or plastic bags for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw the chicken overnight in the refrigerator (I don't recommend thawing it in the microwave) and the sauce in the microwave for 4 to 6 minutes on LOW. When ready to finish the meal, cook the chicken as directed and add the sauce.
Bank a batch: Make a double batch of the entire meal and store for up to 5 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
Morph it: Make a double batch of the sun-dried tomato sauce and use it as a topping for grilled or baked fish, turkey or beef burgers, or pasta. Reheat in a small saucepan or in the microwave for a few minutes on HIGH.
Total time: 16-18 minutes
Prep time: 10 minutes
Active cooking time: 6-8 minutes
Serves 4
1 cup drained oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 cup reduced-sodium chicken broth
3 cloves garlic, peeled
1/4 cup chopped fresh basil
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.
Meanwhile, in a blender, combine the sun-dried tomatoes, broth, and garlic and process until smooth. Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken is cooked through, about 2 minutes.
Remove from the heat, sprinkle with the basil, and serve.
Suggestions from Robin:
Make it a meal kit: Season the chicken. Make the sun-dried tomato sauce. Store each separately in sealable containers or plastic bags for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw the chicken overnight in the refrigerator (I don't recommend thawing it in the microwave) and the sauce in the microwave for 4 to 6 minutes on LOW. When ready to finish the meal, cook the chicken as directed and add the sauce.
Bank a batch: Make a double batch of the entire meal and store for up to 5 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
Morph it: Make a double batch of the sun-dried tomato sauce and use it as a topping for grilled or baked fish, turkey or beef burgers, or pasta. Reheat in a small saucepan or in the microwave for a few minutes on HIGH.
Sunday, October 30, 2011
Chicken and Rice with Broccoli and Cheddar
I thought this dish was delicious (and I am not a broccoli fan!). This recipe is from a cookbook titled, "The Best 30-Minute Recipes" from the editors of Cook's Illustrated.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Chicken Tortilla Casserole
Can I just say that I LOVE this dish! DELICIOUS! I feel like a traitor saying this, but I think this is better than the one my mom makes! This will definitely be a top 5 favorite. YUM!
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
Easy Chicken Cacciatore
Very simple and delicious! This recipe is from the December/January 2008 issue of Cook's Country.
Serves 4.
White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Serves 4.
White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Italian Breaded Chicken and Capers
2 servings
2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter
Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.
Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.
Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.
2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter
Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.
Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.
Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.
Salsa Chicken
This was super easy and delicious! I served it with Spanish rice.
Prep time approx 5 minutes, Cook time approx 40 minutes, Ready in approx 45 minutes.
4 servings
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup mild salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25-35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3-5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired and serve.
Prep time approx 5 minutes, Cook time approx 40 minutes, Ready in approx 45 minutes.
4 servings
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup mild salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25-35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3-5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired and serve.
Angel Hair Pasta with Chicken
I got this recipe in the mail, one of those "buy this recipe card set" things. This was a pretty good dish.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
Chicken Provencale
I can't remember where I got this recipe, but it was definitely from a magazine (I have a color picture). I thought it was good, but I wasn't planning on keeping the recipe. However, my then-husband thought it was absolutely delicious and told me to make it again sometime. He was literally licking his chops! LOL! He ate leftovers the next evening and, when he was done he said again that it was delicious. So, there you go!
4 servings, Prep Time 10 min, Cook Time 50 min
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold, halved (quartered if medium)
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
28-oz can diced tomatoes
1/2 cup nicoise or other brine-cured black olives, chopped
2 tablespoons drained capers
Preheat oven to 350. In a large pot of boiling salted water, cook the potatoes until just tender, 15 to 20 minutes; drain.
While the potatoes cook, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook, turning, until browned, about 3 minutes on each side. Transfer to a large casserole dish.
Add the garlic to the skillet and cook, stirring, until golden, about 30 seconds. Add the tomatoes and their juice and simmer over low heat until the liquid is reduced, 10 to 15 minutes. Add the olices and capers and season to taste with salt.
Scatter the potatoes over the chicken and pour the tomato mixture on top. Bake until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and slice on an angle. Spoon some sauce and potatoes onto each plate and top with chicken.
4 servings, Prep Time 10 min, Cook Time 50 min
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold, halved (quartered if medium)
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
28-oz can diced tomatoes
1/2 cup nicoise or other brine-cured black olives, chopped
2 tablespoons drained capers
Preheat oven to 350. In a large pot of boiling salted water, cook the potatoes until just tender, 15 to 20 minutes; drain.
While the potatoes cook, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook, turning, until browned, about 3 minutes on each side. Transfer to a large casserole dish.
Add the garlic to the skillet and cook, stirring, until golden, about 30 seconds. Add the tomatoes and their juice and simmer over low heat until the liquid is reduced, 10 to 15 minutes. Add the olices and capers and season to taste with salt.
Scatter the potatoes over the chicken and pour the tomato mixture on top. Bake until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and slice on an angle. Spoon some sauce and potatoes onto each plate and top with chicken.
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