4 boneless, skinless chicken breasts
1 basket grape tomatoes (max 10 per serving to remain free)
2 T capers
16 Kalamata olives, sliced longwise in 2
4 T olive oil
sea salt and pepper
feta cheese crumbles - optional
Preheat oven to 375
On stovetop heat olive oil and brown chicken breasts on both sides
Meantime, in a bowl, mix rinsed tomatoes, rinsed capers, olives and 2 T olive oil
Remove chicken from stovetop, put in 8x8 baking dish, pour tomato mixture on top
Sprinkle with sea salt and ground pepper
Bake for about 20 minutes or until tomatoes have begun to darken some and crinkle up some, releasing juices, and chicken is cooked through
Serve with crumbled feta cheese on top.
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