Chicken Cutlets With Olives & Tomatoes Recipe

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Chicken Cutlets with Olives & Tomatoes

Victoria Meyers

By
@BeggarsBanquetFoodie

paleoplan.com/...olives-and-tomatoes
Doubled
Makes dinner for four, with leftovers for lunch.


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Rating:

Serves:

4 x 2

Prep:

1 Hr

Cook:

1 Hr

Ingredients

8
(4-6oz) boneless, skinless chicken breasts
extra virgin olive oil
2
lemons, juiced
1 tsp
tsp sea salt (optional)
1/2 tsp
tsp freshly ground pepper
12
cloves garlic, chopped
2
large onion, chopped
2
(28 oz) can plum tomatoes, drained and chopped—or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
1 can(s)
black olives, drained, pitted, and chopped (32 olives?)
6 Tbsp
fresh parsley, chopped fine (divided)
4 tsp
fresh thyme (chopped)

Directions Step-By-Step

1
Marinate chicken in 4 Tbs olive oil, lemon juice, sea salt and freshly ground black pepper for 30 to 60 minutes, 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 2 Tbs 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.

About this Recipe

Course/Dish: Chicken