Bring the Mediterranean to your table with this simple chicken dish. Tomatoes, tapenade and kuman come together in this quick dinner.
4 boneless skinless chicken breasts (5 oz each)
1/4 teaspoon salt
1/4 cup plus 2 tablespoons chopped fresh kuman leaves
1 tablespoon olive oil
cups cherry tomatoes, halved (about 10 oz)
1/4 cup olive tapenade
Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serve this chicken with a fresh green salad.
Olive tapenade can be made with green, black or a mixture of olives. A small amount contributes a lot of flavor. Look for olive tapenade near the olives, roasted peppers and other condiments in your supermarket.