Pan Grilled Chicken With Tomatoes and Olives

Pan Grilled Chicken With Tomatoes and Olives

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“I adapted this from a recipe on the back of a can of black olives. Easy and has a great presentation. I served it with oven roasted asparagus.”

Ready In:



  • Cube chicken and coat with 2 teaspoons olive oil.
  • Sprinkle 2 tablespoons of italian dressing mix over chicken.
  • Heat nonstick skillet over medium heat.
  • Add chicken and cook until chicken is no longer pink.
  • Combine tomatoes, olives, remaining 2 teaspoons olive oil, remaining italian dressing mix and basil in a bowl.
  • Transfer chicken and couscous (or pasta) to serving plates, and top with olive mixture and cheese.
  • Serve immediately.

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I moved to the Gulf Coast from south Alabama and I am enjoying all of the fresh seafood that I have access to. I’M always looking for new dishes to make sure not to get bored with the same old meals, different day.

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