Seared Chicken with Tomatoes and Olives
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Seared Chicken with Tomatoes and Olives
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 1 cup rice
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 1 pound boneless, skinless chicken breasts, or cut into 2-inch pieces
- Kosher salt and ground pepper
- 1 large onion, thinly sliced
- 1-pint grape or cherry tomato, halved
- 1/2 cup Olive Bruschetta Spread
- 1/2 cup stuffed olives (pimento, Blue Cheese Stuffed, Garlic Stuffed)
- 2 garlic cloves, thinly sliced (omit if using garlic-stuffed olives)
- 2 tablespoons Fustini's Thyme balsamic
- 1/4 cup dry white wine
- 1/4 cup fresh flat-leaf parsley, chopped
Ingredients
Directions
- Cook rice according to package directions. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook until golden brown, 3-4 minutes per side. Remove from heat and transfer to a plate.
- Return skillet to heat &, add the onion and cook, stirring occasionally until softened about 5-6 minutes. Add the tomatoes, bruschetta spread, olives, and garlic and cook, stirring for 2 minutes. Return the chicken to the skillet and add the balsamic and white wine. Simmer until the chicken is cooked through and the sauce has thickened slightly 4-6 minutes. Stir in cooked rice and garnish with parsley.