Ingredients:
- 1 pound uncooked boneless skinless chicken breasts, four - 4 oz cutlets
- 2 sprays cooking spray
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups grape tomatoes, quartered
- 8 medium olives, Kalamata, pitted, coarsely chopped
- 1 Tbsp capers, drained
- 1 Tbsp extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 pinch red pepper flakes, crushed
- 1/3 Tbsp anchovy paste, (1 tsp; optional)
- 2 Tbsp basil, fresh, slivered
Instructions:
Coat a ridged grill pan with cooking spray; set over medium-high heat. (Alternately, coat an outdoor grill with cooking spray; heat grill to medium-high).
Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes.
While chicken rests, combine tomatoes, olives and capers in a medium bowl; set aside.
Heat oil in a small skillet over medium heat; add garlic and red pepper flakes. Sauté until just fragrant, about 30 seconds. Stir in anchovy paste, if using.
Add garlic mixture to tomato mixture; sprinkle with basil and stir gently. Serve chicken with sauce spooned over top.
Serving Size:
3 oz chicken and 1/2 cup sauce.
Notes:
It’s best to use chicken breasts that are the same thickness so they cook at the same rate. If necessary, lightly pound chicken to an even thickness.
