Chicken Paved With Tomatoes

Ingredients

• 6 skinless and boneless chicken breasts (about 2 1/2 pounds)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped imported black olives or olive paste
• 3 medium-ripe tomatoes, sliced thin
• Freshly ground black pepper
• 1 tablespoon finely minced fresh basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1771 calories; 100 grams fat; 27 grams saturated fat; 1 gram trans fat; 44 grams monounsaturated fat; 20 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 201 grams protein; 616 milligrams cholesterol; 658 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat a grill or broiler. Brush the chicken breasts with one-and-a-half tablespoons of the oil. Grill or broil the chicken until it is lightly browned on both sides and just cook through, six to eight minutes on each side.
2. Spread the olives or olive paste on the top of each chicken breast and cover with overlapping slices of tomato. Brush with remaining olive oil and season with pepper.
3. If you used a grill, move the hot coals to one side and place a sheet of heavy-duty foil on the grill rack not directly over the coals. Place the chicken breasts on the foil, tomato side up, and cover the grill for five minutes, just long enough to allow the tomatoes to warm. If you used a broiler, turn it off and return the chicken breasts to the broiler for about five minutes.
4. Sprinkle the chicken with basil and serve.