Yield: 8 - 10 main course portions

• 6 Chicken cutlets, split in 1/2
• 6 cloves garlic, chopped
• 1 large onion, chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• 16 ounce can plum tomatoes, drained and chopped *SEE NOTE
• 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
• Large Foil Pan OR: Two 9 X 13 Pans, greased or lightly sprayed

375 degree F oven

NOTE: or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped

PREPARATION:

1. Marinate chicken in 2 tablespoons oil, lemon juice and salt and pepper for one hour, turning often.

2. In a large skillet saut� garlic and onions in remaining 1 tablespoon olive oil.

3. Add tomatoes and olives and saut� for 15 minutes, uncovered, stirring often.

4. Add 1 tablespoon of the parsley and all of the thyme, stirring to combine.

5. Place the chicken breasts in the prepared pans and cover with saut�ed mixture.

6. Sprinkle with remaining parsley.

7. Bake for 35 - 40 minutes in a 375o F. oven or until brown.