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tomato basil chicken steaks

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
  • 12 cup kalamata olives
  • 12 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)

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