Ingredients
. Chicken breast
. Grape tomatoes
. Kalamata olives
. Capers
Special Equipment
. Ovenproof skillet
Special Equipment
. Ovenproof skillet
. Meat thermometer
. Tongs
Notes from the Kitchen
. Skin-on boneless chicken breasts are uncommon, bone-in worked very well, perhaps even better. Overall cook time was increased slightly to accommodate bone and larger size.
. Although the chicken breast just fit into the pan, the browning and cooking worked well.
. Because no pan sauce was being made, using a non-stick skillet worked brilliantly well, with proper browning.
. Even letting the smaller chicken cut (as opposed to a whole roaster) rest—5 minutes in this case—seemed to add to the end result, with excellent juice distribution.
. Simple prep, few bowls or utensils and a quick cook made it a convenient, last-minute weeknight meal.
Note of Less Pertinence but Equal Importance
. Chicken breast halves were suggested to be 6 ounces each, which is an uncommon size to find—but the typical 8 ounce and above means each breast-half can feed two.
. A description of the science behind browning in the roasting process was much appreciated. Merci, Monsieur Maillard!
. The explanation of the USDA versus Professional Kitchen meat temperature chart was well composed, providing good liability coverage while giving those of us who prefer our meat to have taste and texture the instructions to do so.
Eating the Results
Laura says: There are several reasons, beyond a lack of training, that would prevent me from ever referring to myself as a chef. Olives are one of those reasons. Although I admire their aesthetic in giant barrels of brine, the shiny texture, the glass dish presented beside cubed cheese and gherkins, I cannot bear their flavor. So when I read through this dish with its simple selection of ingredients I was reticent. But although I skipped my portion of the olives, the combination of flavors in the tomato-caper-olive mix was just perfect. Perhaps next time, I might even try one. The simplicity of this dish belies its level of flavor, created in part by the perfect and precise cooking method.
Claudine says: Though I happily absorbed Laura's portion of the olives, I have been trying to convince her for some time of the wonderfulness of kalamata olives. I once, like she, also did not like olives—and still don't care for black or green ones—but now I could eat kalamata olives by the bowlful. That this recipe brings Laura a step closer to trying them is enough to make me happy, but beyond that it is also easy, flavorful and delicious. Made with a side of couscous, it should be in everyone's weeknight rotation.
Useful Links
Recipe and Video from Martha Stewart
Notes from the Kitchen
. Skin-on boneless chicken breasts are uncommon, bone-in worked very well, perhaps even better. Overall cook time was increased slightly to accommodate bone and larger size.
. Although the chicken breast just fit into the pan, the browning and cooking worked well.
. Because no pan sauce was being made, using a non-stick skillet worked brilliantly well, with proper browning.
. Even letting the smaller chicken cut (as opposed to a whole roaster) rest—5 minutes in this case—seemed to add to the end result, with excellent juice distribution.
. Simple prep, few bowls or utensils and a quick cook made it a convenient, last-minute weeknight meal.
Note of Less Pertinence but Equal Importance
. Chicken breast halves were suggested to be 6 ounces each, which is an uncommon size to find—but the typical 8 ounce and above means each breast-half can feed two.
. A description of the science behind browning in the roasting process was much appreciated. Merci, Monsieur Maillard!
. The explanation of the USDA versus Professional Kitchen meat temperature chart was well composed, providing good liability coverage while giving those of us who prefer our meat to have taste and texture the instructions to do so.
Eating the Results
Laura says: There are several reasons, beyond a lack of training, that would prevent me from ever referring to myself as a chef. Olives are one of those reasons. Although I admire their aesthetic in giant barrels of brine, the shiny texture, the glass dish presented beside cubed cheese and gherkins, I cannot bear their flavor. So when I read through this dish with its simple selection of ingredients I was reticent. But although I skipped my portion of the olives, the combination of flavors in the tomato-caper-olive mix was just perfect. Perhaps next time, I might even try one. The simplicity of this dish belies its level of flavor, created in part by the perfect and precise cooking method.
Claudine says: Though I happily absorbed Laura's portion of the olives, I have been trying to convince her for some time of the wonderfulness of kalamata olives. I once, like she, also did not like olives—and still don't care for black or green ones—but now I could eat kalamata olives by the bowlful. That this recipe brings Laura a step closer to trying them is enough to make me happy, but beyond that it is also easy, flavorful and delicious. Made with a side of couscous, it should be in everyone's weeknight rotation.
Useful Links
Recipe and Video from Martha Stewart
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