I always avoided the cherry tomatoes in salads and just assumed I wouldn’t like them in anything else. It turns out I love them cooked. We tried the recipe below from the Williams-Sonoma Chicken cookbook (courtesy of Melissa) and thought it was a little bland, but not bad. I have to admit it would definitely look good on the table – the red and green really pop. We don’t like olives so we left those out and I didn’t bother to buy yellow cherry tomatoes. I think next time we might try cooking the chicken in the wine.
2 Tbs. olive oil
2 zucchini, trimmed and cut into 1/2-inch cubes
2 Tbs. chopped shallot
2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes
1/3 cup pitted, coarsely chopped black Mediterranean olives
1 tsp. chopped fresh rosemary
Salt and freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, pounded to an even thickness
1/2 cup dry white wine
1 1/2 cups long-grain white rice
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.
Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.
Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice.