Chicken with Olives and Lemons

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This was a yummy and easy recipe to make from Cooking Light January 2012 -they suggested serving with orzo - I didn't have any of hand so used flat pasta

  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoons minced fresh garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
  • Cooking spray
    • 2 teaspoons grated lemon rind
    • 1/4 cup fresh lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 1 1/2 tablespoons minced fresh garlic
    • 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
    • Cooking spray
    • 2 teaspoons chopped fresh oregano
    • 1/2 teaspoon chopped fresh rosemary
    • 1/2 teaspoon freshly ground black pepper
    • 15 oil-cured olives, pitted and sliced
    • 1 large shallot, sliced
    • 1 lemon, thinly sliced

    Preparation

    1. Preheat oven to 400°.
    2. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes.
    3. Remove chicken from oven. Preheat broiler to HIGH.
    4. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

  • ****\We have fallen in love with the greek olives from the Molon Lava Winery and have dropped by just for the olive purchase!!!










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