Just look at the tomato, chopped olives, Italian herb mixture poured over this juicy chicken breast. Is that saucy enough for ya? This extra sauce greatly adds to a typical dinner of baked chicken breasts.
When I cooked this recipe, I didn’t have any black olives so I used a jar of fancy Castelvetrano olives. I bought them for martinis, but I don’t drink them much anymore. They were perfect for the saucy vegetables!
Description
The saucy tomatoes and Italian spices are a perfect sauce for chicken breasts. Bakes in a 9×13 baking dish.
Ingredients
- 6 boneless, skinless chicken breast halves
- salt and black pepper, to taste
- 3 tablespoons olive oil
- 2 large garlic cloves, minced or put through a garlic press
- 1 medium onion, chopped
- 1 tablespoon minced fresh oregano, or 1-1/2 teaspoons dried
- 1 tablespoon minced fresh basil, or 1-1/2 teaspoons dried
- 1 large can of whole Italian tomatoes, drained of their juice, chopped
- 1 large red bell pepper, seeded and roughly chopped
- 1/4 cup chopped black olives
Instructions
- Preheat oven to 400°F.
- Season the chicken breasts liberally with salt and pepper, and set aside.
- Combine the olive oil with the garlic, onion, oregano, basil, tomatoes and red bell pepper.
- Put the chicken breasts in a single layer in a baking dish. Cover with the vegetable mixture. Cover the baking dish with aluminum foil, and bake for 40 to 45 minutes or until chicken breasts are cooked through.
- Remove the chicken breasts to a serving dish. Add the chopped black olives to the cooked vegetables in the pan and mix well.
- Pour vegetable mixture over the chicken.
- Serve alone or over cooked rice.
- Serves 6.
Notes
Instead of regular black olives, step up to gourmet olives like the green Castelvetrano from Sicily.
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