Ingredients

• large foil pan, or two 9x13-inch pans, greased or lightly sprayed
• 6 skinless chicken breasts
• 6 cloves garlic, chopped
• 1 large onion, chopped
• 3 T. extra virgin olive oil (divided)
• juice of 1 lemon
• 16 oz. can plum tomatoes, drained and chopped—or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
• 18 black olives, drained, pitted, and chopped (about 1/2 can)
• 3 T. fresh parsley, chopped fine (divided)
• 2 t. fresh thyme (chopped)
• salt and freshly ground pepper, to taste

Instructions

1. Marinate chicken in 2 T. oil, lemon juice, and salt and pepper for one hour, turning often.
2. Preheat oven to 375F.
3. In a large skillet sauté garlic and onions in remaining 1 T.  olive oil.
4. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
5. Add 1 T. of the parsley and all of the thyme, stirring to combine.
6. Place the chicken breasts in the prepared pans and cover with sautéed mixture.
7. Sprinkle with remaining parsley.
8. Bake for 35 to 40 minutes or until brown.
9. Yield: 8 - 10 main course portions