This recipe is so tasty, that you can cook it even for parties. Everything is cooked in one pan, which helps to keep the chicken tender, succulent and full of flavour. Unlike most green and black olives, Kalamata olives are a deep, rich aubergine in color. When they are soaked in vinegar or brined, they may appear almost dark brown or black and the taste of these olives is superlative to other varieties. Combined with chicken will result a great Paleo meal for your family.
For the Chicken Cutlets with Kalamata Olives you will need:
- 4 boneless, skinless chicken breasts
- extra virgin olive oil
- juice of 1 lemon
- 1/4 – 1/2 tsp sea salt (optional)
- 1/4 tsp freshly ground pepper
- 6 cloves garlic, chopped
- 1 large onion, chopped
- 1 (28 oz) can plum tomatoes, drained and chopped — or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
- 1/2 (14 oz) can kalamata olives, drained, pitted, and chopped
- 3 tbs fresh parsley, chopped fine (divided)
- 2 tsp fresh thyme (chopped)
Marinate chicken in 2 tbs olive oil, lemon juice, sea salt and freshly ground black pepper for 30 to 60 minutes, turning often. Preheat oven to 375° F.
In a large skillet sauté garlic and onions in remaining olive oil. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
Add 1 tbs parsley and thyme, stirring to combine. Place chicken breasts in oven proof baking dish. Cover with sautéed mixture and sprinkle with remaining parsley.
Cover, and bake for 35 to 40 minutes or until brown.
Approximate cooking time: 60 minutes, plus an additional 30-60 minutes for marinate.