Pan-Seared Chicken Breasts with Marinated Tomatoes
By America's Test KitchenPublished on June 8, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
4 tomatoes, cored and cut into ½-inch-thick wedges½ fennel bulb, stalks discarded, cored and sliced thinSalt and pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed¼ cup extra-virgin olive oil 2 ounces feta cheese, crumbled (½ cup)¼ cup chopped fresh parsley 1 shallot, halved and sliced thin2 tablespoons white wine vinegar 1 garlic clove, minced
Before You Begin
Serve with rice or crusty bread.
Instructions
- Toss tomatoes, fennel, and 1/2 teaspoon salt in bowl, then place in colander in sink and let sit for 15 minutes.
- Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to plate, tent with foil, and let rest for 5 minutes.
- Transfer drained tomatoes and fennel to large bowl and toss with feta, parsley, shallot, vinegar, garlic, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer tomato mixture to platter and top with chicken. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 tomatoes, cored and cut into ½-inch-thick wedges
½ fennel bulb, stalks discarded, cored and sliced thin
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup extra-virgin olive oil
2 ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh parsley
1 shallot, halved and sliced thin
2 tablespoons white wine vinegar
1 garlic clove, minced
Ingredients
4 tomatoes, cored and cut into ½-inch-thick wedges
½ fennel bulb, stalks discarded, cored and sliced thin
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup extra-virgin olive oil
2 ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh parsley
1 shallot, halved and sliced thin
2 tablespoons white wine vinegar
1 garlic clove, minced
Ingredients
4 tomatoes, cored and cut into ½-inch-thick wedges
½ fennel bulb, stalks discarded, cored and sliced thin
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup extra-virgin olive oil
2 ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh parsley
1 shallot, halved and sliced thin
2 tablespoons white wine vinegar
1 garlic clove, minced
Why This Recipe Works
Letting the tomatoes and fennel sit with salt for 15 minutes not only seasons the vegetables but also helps extract any unwanted moisture.
Before You Begin
Serve with rice or crusty bread.
Instructions
- Toss tomatoes, fennel, and 1/2 teaspoon salt in bowl, then place in colander in sink and let sit for 15 minutes.
- Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to plate, tent with foil, and let rest for 5 minutes.
- Transfer drained tomatoes and fennel to large bowl and toss with feta, parsley, shallot, vinegar, garlic, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer tomato mixture to platter and top with chicken. Serve.
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