Mediterranean-Inspired Baked Chicken With Tomatoes and Capers

Ingredients

• 4 boneless, skinless chicken breasts (4 oz each), pounded to uniform 1/4" thickness
• Salt and black pepper to taste
• 1 pint cherry tomatoes or 2 cups chopped tomatoes
• 4 oz. red onion, diced
• 1/4 cup green olives, pitted and chopped
• 1/4 cup pine nuts
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp black pepper
• 2 Tbsp capers
• 2 Tbsp olive oil
• Thinly sliced fresh basil (optional)

Instructions

1. Preheat the oven to 450°F. Season the chicken with salt and pepper.
2. Take four large sheets of aluminum foil and fold each in half, then fold up about 1" of each side to create four trays, each large enough to comfortably hold a chicken breast. Place a breast on each piece of foil.
3. Combine the tomatoes, onion, olives, pine nuts, capers, and olive oil with a few pinches of salt and pepper in a mixing bowl.
4. Top the chicken breasts with the mixture.
5. Place the chicken trays on a baking sheet and bake for about 15 minutes, until the chicken is cooked through. Serve with the tomato mixture and any accumulated juices from the foil drizzled on top.
6. Garnish with basil if using.

Notes