Chicken Cutlets with Olives and Tomatoes
Large Foil Pan Or Two 9 X 13 Pans, greased or lightly sprayed6 skinless chicken breasts
6 cloves garlic, chopped
1 large onion, chopped
3 tablespoons extra virgin olive oil
juice of 1 lemon
16 ounce can plum tomatoes, drained and chopped or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
18 black olives, drained, pitted and chopped (about 1/2 can)
3 tablespoons fresh parsley, chopped fine (divided)
2 teaspoons fresh thyme (chopped)
salt and freshly ground pepper to taste
375 F oven
Marinate chicken in 2 tablespoons oil, lemon juice and salt and pepper for one hour, turning often. In a large skillet sauté garlic and onions in remaining 1 tablespoon olive oil. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often. Add 1 tablespoon of the parsley and all of the thyme, stirring to combine. Place the chicken breasts in the prepared pans and cover with sautéed mixture. Sprinkle with remaining parsley. Bake for 35 - 40 minutes in a 375F. oven or until brown. Yield: 8 - 10 main course portions
From: MS Dietary Home Page http://www.2x2.co.nz/ms/
