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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  • 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


  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.

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About Chicken Cutlets with Olives & Tomatoes

Course/Dish: Chicken

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