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Ingredients:

8 chicken cutlet slices (1/4 in. thick)

2 red vine tomatoes (diced)

1 small sweet onion (chopped)

1 cup pitted green olives (sliced)

1 1/2 cups marinated artichoke hearts (chopped)

2 cloves garlic (chopped)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 375 degrees.

1. On the stove and in a skillet, put 3 tbs. of olive oil and chopped garlic. When garlic is browned, cook chicken cutlet slices 2 minutes on each side until browned. Sprinkle with sea salt and pepper.  (Coat the bottom of the baking pan lightly with a little olive oil.) When browned, place chicken cutlets in a baking pan.

2. In a separate skillet, put 2 tbs. of olive oil. Saute onions, tomatoes, olives and artichoke hearts for 3 minutes. Transfer mixture on top of the chicken cutlets. Sprinkle with a little sea salt and pepper.

3. Bake in oven for 15 minutes. Serve warm.

 
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