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2 tablespoons vegetable oil
In a shallow baking dish, combine 1 tablespoon oil with 1 clove garlic, the lemon juice, and salt and pepper.
Add the chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap, and allow them to marinate at room temperature for 30 minutes.
Preheat the oven to 375°F.
Spray a skillet with non-stick cooking spray and add the remaining oil and heat over medium heat.
Add the onion and remaining garlic and sauté until tender but not brown. Add the tomatoes and olives and allow to cook about 15 minutes until the mixture begins to thicken.
Stir in half the parsley and the thyme and season to taste with salt and pepper.
Drain and chop the tomato mixture.
Arrange the marinated chicken breasts in an oven-proof pan which has been sprayed with non-stick spray. Spread the tomato mixture over the chicken breasts.
Place in the oven and bake about 20 minutes, or until the chicken is done. Remove from the oven and baste to combine the juices in bottom of the pan with the tomato mixture on top.
Sprinkle with the remaining parsley and serve.
Poster's Notes:
Posted by Alyson L. Abramowitz
Nutritional Info Per Serving: (Excluding unknown items): 225 Calories; 11g Fat (43.2% calories from fat); 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 226mg Sodium
2 cloves garlic, minced
3 tablespoons lemon juice or juice of one lemon
Salt to taste
Pepper to taste
2-2/3 pounds chicken breasts, skinned
1 medium onion, chopped
1 pound can whole plum tomatoes
18 green olives, coarsely chopped
1 tablespoon chopped parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
I decreased the oil and chicken portion size from the original recipe. This tastes great and looks good, too!
Exchanges: 0 Grain(Starch); 3-1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat