Chicken Cutlets with Olives & Tomatoes

Chicken Cutlets With Olives & Tomatoes Recipe

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Victoria Meyers

By
@BeggarsBanquetFoodie

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

Rating:
★★★★★ 1 vote
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)

How to Make Chicken Cutlets with Olives & Tomatoes

Step-by-Step

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

Printable Recipe Card

About Chicken Cutlets with Olives & Tomatoes

Course/Dish: Chicken