{photo by Molly Trapp}
Mediterranean Chicken
Molly Trapp
Here’s a delicious dinner favorite from SLOCA mom Molly Trapp, passed down to her from her mom. Molly and her husband Brian are a Track A family with three children: Calvin (Pri), Heidi (Jr. K) and Brigitte (14 months). Molly also runs her own handmade business, Cookie + Curly.
I have made this for my family and we agree that it’s a winner! It’s super easy, kid-pleasing, has lots of flavor, and makes great leftovers. All the amounts listed are somewhat estimated — this really is the kind of meal where you can use as much or as little of everything as you like. Thanks for sharing, Molly!
Ingredients
2 tbsp olive oil
1 lb chicken breasts
1/2 cup breadcrumbs
1 lb cherry tomatoes
2 tbsp capers
1/2 cup pitted black olives (or kalamata, if you like the flavor)
Directions
1. Preheat oven to 350 degrees F.
2. Add olive oil to large saucepan and heat to medium-high.
3. Slice boneless, skinless chicken breasts into 2-inch square pieces, roughly.
4. Place chicken pieces in bowl of breadcrumbs and toss to coat.
5. Brown the chicken pieces (about 2 min per side) and place in a large Pyrex dish.
6. Once all pieces have been browned, toss in cherry tomatoes, capers and pitted black olives (as many as you'd like of each – I usually omit the olives as I'm not a fan of olives; sometimes we go crazy with the tomatoes and that's our veggie intake for dinner).
7. Sprinkle with a little more olive oil, and toss.
8. Bake for 12 minutes or until chicken pieces are fully cooked and tomatoes have softened.
Serve with rice or pasta, and veggie of your choice.
