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)
sea salt and black pepper
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.