Chicken Paved With Tomatoes

By Florence Fabricant

Updated Oct. 12, 2023

Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(9)
Comments
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Featured in: FOOD; Making Use of Tomatoes on a Daily Basis

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Ingredients

Yield:4 to 6 servings
  • 6skinless and boneless chicken breasts (about 2½ pounds)
  • 3tablespoons extra-virgin olive oil
  • 3tablespoons finely chopped imported black olives or olive paste
  • 3medium-ripe tomatoes, sliced thin
  • Freshly ground black pepper
  • 1tablespoon finely minced fresh basil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

299 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 118 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a grill or broiler. Brush the chicken breasts with one-and-a-half tablespoons of the oil. Grill or broil the chicken until it is lightly browned on both sides and just cook through, six to eight minutes on each side.

  2. Step 2

    Spread the olives or olive paste on the top of each chicken breast and cover with overlapping slices of tomato. Brush with remaining olive oil and season with pepper.

  3. Step 3

    If you used a grill, move the hot coals to one side and place a sheet of heavy-duty foil on the grill rack not directly over the coals. Place the chicken breasts on the foil, tomato side up, and cover the grill for five minutes, just long enough to allow the tomatoes to warm. If you used a broiler, turn it off and return the chicken breasts to the broiler for about five minutes.

  4. Step 4

    Sprinkle the chicken with basil and serve.

Ratings

4 out of 5
9 user ratings
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Comments

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LadyDi

Definitely easy, but a bit bland, maybe some additional spice would be good: siracha? I brined the chicken breasts first, which ensured they would be tender and juicy.

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