Wilco > All Recipes > Salads > Chicken Breasts


  • 2 Tbs. olive oil
  • 2 zucchini, trimmed and cut into 1/2-inch cubes
  • 2 Tbs. chopped shallot
  • 2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes, such as grape tomatoes or Sweet 100s, stems removed
  • 1/3 cup pitted, coarsely chopped black Mediterranean olives
  • 1 tsp. chopped fresh rosemary
  • Salt and freshly ground pepper, to taste
  • 4 boneless, skinless chicken breast halves, each about 6 oz., pounded to an even thickness
  • 1/2 cup dry white wine or vermouth
  • 1 1/2 cups long-grain white rice or 1 3/4 cups orzo, cooked according to package directions


  • In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.
  • Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.
  • Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice. Serves 4.
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