Serves 8 ( Can easily be halved for 4)
8 Boneless Chicken breasts
4 Tbs Olive Oil
2 Medium Onions ( I used Vidala Onions) Sliced.
4 Cloves of minced Garlic
1 16 oz can of crushed tomatoes
1 6oz can green olives pitted.. drained.. and sliced
1 6oz can Black olives pitted..drained..and sliced
4 Tbs Capers
3 Tbs lemon zest
2 Tbs Dried Oregano
3 Tbs chopped fresh Parsley
Salt and Pepper
Season chicken with Salt and pepper
Add Olive oil to a large frying pan and brown chicken breast on each side and remove from pan and set aside. In same pan add Onions and cook till softened and add garlic in the last minute of sauteing.
Then add Tomatoes, Olives, Capers, Lemon Zest,and Oregano and bring just to a boil.
Add chicken breast to a 15×10 baking dish and cover with sauce mixture. Bake at 325 ° for 20- 25 minutes.
May be served over rice or pasta if desired.
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