Chicken Cutlets with Olives & Tomatoes

Chicken Cutlets With Olives & Tomatoes Recipe

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Victoria Meyers

Makes dinner for four, with leftovers for lunch.


★★★★★ 1 vote

4 x 2
1 Hr
1 Hr


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(4-6oz) boneless, skinless chicken breasts
extra virgin olive oil
lemons, juiced
1 tsp
tsp sea salt (optional)
1/2 tsp
tsp freshly ground pepper
cloves garlic, chopped
large onion, chopped
(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


  • 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.

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About Chicken Cutlets with Olives & Tomatoes

Course/Dish: Chicken

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