For the marinade:
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage leaves
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- Freshly ground pepper
For the chicken:
- 4 skinless, boneless chicken breast halves
- 4 roma tomatoes, seeded and chopped
- 1 tablespoon capers, drained
- 1 tablespoon chopped kalamata olives
- Chopped fresh parsley
For the marinade, mix together olive oil, rosemary, sage, lemon zest, lemon juice, and garlic in a large nonreactive bowl. Add freshly ground pepper to taste. Set aside.
Place chicken breast halves between sheets of plastic wrap. Flatten chicken slightly with the palm of your hand or a heavy skillet (see Note, page 202). Place chicken in a glass dish; add marinade. Cover and marinate in the refrigerator for 2 to 4 hours.
Remove chicken from marinade and pat dry. Discard marinade. Heat a nonstick skillet over medium-high heat. Add chicken and cook for 5 minutes on one side. Turn and cook for 5 minutes more or until cooked through. Remove chicken to a warm plate. Add chopped tomatoes, capers, and olives to skillet and cook a few minutes or until tomatoes start to break down. Top chicken with hot tomato mixture and sprinkle with parsley. Serves 4.