We've had this a couple of times and we all like it! It's another versatile meal that can be served atop salad greens or served with fresh Italian bread.
- 4 boneless, skinless chicken breasts
- extra virgin olive oil
- 1/4 c. lemon juice
- 1/4 to 1/2 tsp. salt
- 1/4 tsp. black pepper
- 6 cloves garlic, minced (1 Tbsp. minced)
- 1 large onion, chopped
- 28 oz. can diced tomatoes
- 18 large black olives, drained, pitted, and chopped (we used a whole can because we love olives)
- 2 Tbs. parsley
- 1 tsp. thyme
- feta cheese
Mix 2 Tbsp. olive oil, lemon juice, salt and pepper. Marinate chicken in this mixture for 30 to 60 minutes. In large skillet sautee garlic and onions in 1 Tbsp. olive oil. Add tomatoes and olives and simmer uncovered for 15 minutes, stirring often. Add 1 Tbsp. parsley and thyme. Stir to combine. Remove chicken from marinade and place in a baking dish. Cover with vegetable mixture and sprinkle with remaining parsley. Cover dish with foil and bake at 375° for 40 minutes. Top with feta before serving.