Chicken Cutlets with Olives and Tomatoes

Chicken Cutlets with Olives and Tomatoes (Paleo)
1.5-2 LB boneless, skinless chicken breasts
Extra Virgin Olive Oil
1 lemon, juiced
1/4 - 1/2 tsp. sea salt (optional)
1/4 tsp. freshly ground pepper
6 garlic cloves, chopped
1 large onion, chopped
28 oz. can plum tomatoes, drained & chopped
18 black olives, drained, pitted & chopped (1/2 can)
3 Tbsp. fresh parsley, chopped fine & divided
2 tsp. fresh thyme, chopped

Marinate the chicken in 2 Tbsp. olive oil, the lemon juice, sea salt and pepper for 30-60 minutes, turning often. Preheat the oven to 375 degrees.

In a large skillet, sauté the garlic and onions in the remaining olive oil. Add the tomatoes and olives, and sauté for 15 minutes, uncovered, stirring often. Add 1 Tbsp. parsley and thyme, stirring to combine.

Place the chicken breasts in an oven-proof baking dish. Cover with the sautéed mixture and sprinkle with remaining parsley. Cover and bake for 35-40 minutes, or until brown.

Original Recipe
http://www.paleoplan.com/2010/01-03/chicken-cutlets-with-olives-and-tomatoes/