Recipes / Mediterranean Chicken

Ingredients

• As Needed Olive Oil
• 2 each Lemons
• 4 each Boneless Skinless Chicken Breasts
• As Needed Salt and Black Pepper
• 2 1/3 tablespoons Garlic
• 4 each Small Yukon Gold Potatoes
• 1 cup Whole Black Olives
• 3 1/2 cups Furmano's Whole Peeled Tomatoes
• 1 tablespoon Herbs Provence

Preparation

1. Rub some olive oil in the bottom of a baking dish or pan.
2. Place a layer of sliced lemons in the pan. Place the chicken breasts on top of the lemons.
3. Season with salt and fresh ground pepper to taste.
4. Mince 2 cloves garlic, then mix in small dish with juice of half a lemon and about 2 tablespoons olive oil.
5. Brush the chicken with some of olive oil mixture; may need to make more for later.
6. Quarter the potatoes, add to pan.
7. Peel a dozen cloves of garlic, add to pan.
8. Add the whole black olives to the pan.
9. Rough cut the tomatoes, then add to pan.
10. Sprinkle about a tablespoon of herb provence.
11. Brush more of the olive oil mixture on everything in the pan.
12. Bake in a 450 degree oven for about 30 minutes.
13. Occasionally baste with the juice in the pan so the tomatoes don't burn.
14. When cooking is completed, transfer to a warmed ceramic dish.
15. Discard the cooked lemons, save the juices for serving.