Ingredients Meat & Poultry Chicken Chicken Breast Recipes Mediterranean Chicken 3.7 (91) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Tina Rupp Prep Time: 5 mins Total Time: 30 mins Servings: 4 Roasting a simplechicken breast with capers, olives, andgrape tomatoes transforms it into a Mediterranean dish. Ingredients 1 pint grape tomatoes 16 Kalamata olives, pitted and halved 3 tablespoons drained capers, rinsed 3 tablespoons olive oil 4 (about 6 ounces each) boneless chicken breast halves, with skin Coarse salt Freshly ground pepper Directions Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside. Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet. Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes. Originally appeared: Martha Stewart Living, January 2005 Rate It PRINT