This topping is great for chicken or fish. It’s fresh, easy and delicious. Roasting the tomatoes brings out wonderful flavor. I like to marinate my chicken in buttermilk for a good 24 hours ahead of time along with seasoning. as it really helps tenderize the poultry. You can grill or bake the chicken I love using the castelvetrano olives for this recipe but you can opt for any olives. Serve this with rice or potatoes and a good hearty salad for a delicious meal.

serves 2


for chicken:

  • 2 chicken breasts
  • 1 1/2 cups buttermilk
  • Kosher salt and pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 -2 teaspoons Greek seasoning
  • 1 tablespoon olive oil

for burst cherry tomato sauce:

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 1 bunch basil, roughly chopped
  • 1/4 cup red onion, fine chop
  • 2 cloves minced garlic
  • 2 teaspoons dried oregano
  • 1/2 cup castelvetrano olives, halved


for burst cheery tomato sauce:

Preheat oven to 425. Line a baking sheet with parchment paper. Toss the tomatoes in olive oil, salt, pepper and other seasonings. Spread evenly on prepared baking sheet. Roast in oven for about 20-25 minutes until just bursting and releasing their juices. Allow to cool slightly, and in a medium bowl, fold in olives,onion, garlic and fresh basil. Serve sauce over prepared chicken breasts and garnish with additional fresh basil. Enjoy!

for chicken:

Season chicken on either side with seasonings. Place in ziplock bag with buttermilk and olive oil. Refrigerate and marinate for several hours minimum and if possible overnight for best results. Preheat oven to 375, bake chicken for 35-40 minutes until cooked through or grill.