1 Tbsp(s) fresh organic lemon juice
1/2 tsp(s) Celtic sea salt
1 16-oz can(s) organic tomatoes, diced
4 tsp(s) organic extra-virgin olive oil, divided
2 -8oz. breast(s) organic, pasture-raised chicken
1/4 cup(s) fresh organic basil, chopped
1/2 tsp(s) fresh ground black pepper
6 clove(s) organic garlic, minced
1/2 cup(s) organic kalamata olives, chopped
2 Tbsp(s) organic capers, drained
1/4 Tbsp(s) organic red pepper flakes
Preparation
Preheat oven to 250°F.
Warm half of the oil in a large, safe, nonstick skillet over medium-high heat until shimmering.
Season cutlets with salt and pepper. Add to hot pan and cook 2 minutes, until browned. Flip; cook 30 seconds.
Transfer cutlets to a baking dish, cover and place in oven to keep warm.
Add remaining oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring.
Add tomatoes, olives, capers, and pepper flakes. Bring to a simmer.
Cook 5 minutes, until slightly thickened, stirring to break up tomatoes.
Stir in lemon juice and basil.
Arrange cutlets on plates, top with sauce and serve.
source: healinggourmet
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