CHICKEN CUTLETS WITH OLIVES AND TOMATOES

CHICKEN CUTLETS WITH OLIVES AND TOMATOES



Ingredients

4 (4-6oz) boneless, skinless chicken breasts
extra virgin olive oil
juice of 1 lemon
1/4-1/2 tsp sea salt (optional)
1/4 tsp freshly ground pepper
6 cloves garlic, chopped
1 large onion, chopped
1 (28 oz) can plum tomatoes, drained and chopped—or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
18 black olives, drained, pitted, and chopped (about 1/2 can)
3 Tbs fresh parsley, chopped fine (divided)
2 tsp fresh thyme (chopped)


Instructions

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

source: paleoplan