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Chapter: Chicken Recipes: Baked and Slow Cooker/Crock Pot
Section: Baked: With Tomatoes
Recipe: Chicken Cutlets with Olives and Tomatoes

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Chicken Cutlets with Olives and Tomatoes
Large Foil Pan Or Two 9 X 13 Pans, greased or lightly sprayed
6 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/
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