Chicken Cutlets with Olives and Tomatoes

By akasha
Yield 4 servings

Ingredients:

• 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
• 3 tablespoon(s) olive oil, extra virgin
• 1 medium lemon(s), juiced
• 1/4 teaspoon(s) sea salt (optional)
• 1/4 teaspoon(s) black pepper freshly ground
• 6 medium garlic clove(s) chopped
• 1 large onion(s) chopped
• 1 can(s) tomatoes, plum (28 oz) drained and chopped or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
• 1/2 cup(s) olives, black drained, pitted, and chopped
• 3 tablespoon(s) parsley, fresh chopped fine (divided)
• 2 teaspoon(s) thyme, fresh chopped

Method:

1. Marinate chicken in 2 tablespoons olive oil, lemon juice, sea salt and freshly ground black pepper for 30 to 60 minutes (or up to 24 hours), turning often.
2. Preheat oven to 375 F.
3. In a large skillet sauté garlic and onions in remaining olive oil.
4. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
5. Add 1 tablespoon parsley and thyme, stirring to combine.
6. Place chicken breasts in oven proof baking dish. Cover with sautéed mixture and sprinkle with remaining parsley.
7. Cover, and bake for 35 to 40 minutes or until brown.