Mediterranean Chicken with Cherry Tomatoes, Feta, and Olives

I made this on a weeknight and thought it represented minimal effort for maximum results. The fresh mint adds a lot, and I find myself using feta often because it's a full-flavored cheese that's lower in fat. The recipe uses a high-low approach when cooking the chicken, which means that you get a flavorful browned crust without drying out the interior. You can translate the technique for all kinds of chicken dishes.

Chicken:
1/2 cup all-purpose flour
4 boneless, skinless breasts
salt and pepper 4 teaspoons canola oil

Relish:
2 minced garlic cloves
2 cups halved cherry tomatoes
1/3 cup coarsely chopped kalamata olives
1/4 cup shredded mint
2 tablespoons water
salt and pepper
1/4 cup crumbled feta cheese

1. For the chicken, spread the flour into a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Lightly dredge the chicken in the flour and shake off excess.

2. Heat the oil in a 12-inch skillet over medium high heat until just smoking. Add the chicken and cook until well browned on the first side, 6 to 8 minutes. Flip, reduce the heat to medium, and continue to cook until the chicken is cooked through, 6 to 8 minutes longer. Transfer to a plate and tent loosely with foil.

3. For the relish, return the skillet to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the tomatoes, olives, and water, scraping up any browned bits, and cook about 1 to 2 minutes. Season with salt and pepper to taste.

4. Pour the relish over the chicken and sprinkle with the feta and mint before serving.

This recipe is from the America's Test Kitchen Healthy Family Cookbook.