Tomato Basil Chicken Steaks

Olives are a no-brainer, straight ticket to bold flavor for me, so this chicken kind of just happened one Erev Shabbos. I knew it would be a winner, so I wrote it down immediately!

MEAT

SERVES 4

• 4 chicken steaks
• salt and pepper, to taste
• 2 Tbsp tomato paste
• 3 cubes frozen basil
• 2 cloves garlic, minced
• zest of 1 lemon
• ¹⁄₂ cup kalamata olives
• ¹⁄₂ cup cherry tomatoes
• 3 Tbsp balsamic vinegar

1. Preheat oven to 400°F (200°C).
2. Sprinkle salt and pepper on each chicken steak. Smear tomato paste and basil on top. Place the chicken in a lined baking dish, then sprinkle with minced garlic, lemon zest, olives, and tomatoes. Drizzle balsamic vinegar on top.
3. Bake covered for 1 hour. Then raise the oven temperature to 450°F (230°C) and bake uncovered for another hour.

(Originally featured in Family Table, Issue 692)