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Mediterranean Chicken
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| 1 pint | grape tomatoes |
| 16 | Kalamata olives, pitted and halved |
| 3 tablespoons | drained capers, rinsed |
| 3 tablespoons | olive oil |
| 4 (about 6 ounces each) | boneless chicken breast halves, with skin |
| Coarse salt | |
| Freshly ground pepper |
# Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
# Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
# Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.
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