Chicken Breast

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pint grape tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 cup crumbled feta
  • ½ cup loosely packed fresh parsley leaves
  • 2 tablespoons vegetable oil, divided
  • 4 (6-ounce) boneless, skinless chicken breast halves, trimmed
  • salt and pepper to taste

Instructions
  1. In a medium bowl, combine the tomatoes, olives, feta, parsley, 1 tablespoon of the olive oil, salt, and pepper. Set aside to marinate while you make the chicken.
  2. Preheat a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper. Add the remaining 1 tablespoon of oil followed by the seasoned chicken breasts.
  4. Cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  5. Serve the tomato-olive mixture over the chicken, then serve.

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes

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Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans
Cuisine: American
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (4-ounce) boneless, skinless chicken breast halves
  • 3 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ⅓ cup melted butter
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup finely chopped pecans
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Cover a sheet pan with aluminum foil and lightly butter.
  2. In a small bowl, whisk together the mustard, honey, and butter. Brush the chicken breasts with the honey mixture then season with salt and pepper.
  3. In a shallow dish such as a pie pan, combine the breadcrumbs, basil, thyme, oregano, pecans, salt, and pepper. Press the chicken into the breadcrumb mixture to coat, then repeat on the other side.
  4. Place on the sheet pan and bake until the chicken is no longer pink in the middle, about 25 minutes.
  5. Allow the chicken to rest for 5 minutes, then serve with lemon wedges.

 

Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans