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Chicken Breasts With Cherry Tomatoes, Zucchini and Olives

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“Chicken breast served with cherry tomatoes and zucchini, great recipe with all the fresh tomatoes and zucchini now in the gardens. The recipe comes from Woman's Day magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
  2. Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
  3. Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
  4. Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
  5. Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.

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