Kalamata Chicken

chicken breasts with rings of lemon, grape tomatoes, and calamatta olives. Great served with a good crunchy french bread and crisp spinach salad! This is my hubby's favorite recipie of mine i make it all summer it looks really fancy even though it's quick, easy, and delicious!!!

• Ready In: 16 mins
• Serves: 4-6
• Yields: 1 cup per person

Ingredients

• 1  lb boneless skinless chicken thighs or 1  lb boneless skinless chicken breast, if you don t like dark meat
• 1⁄2 lb grape tomatoes
• 3  sliced lemons
• 1⁄4 cup lemon juice or 1⁄4 cup white wine
• 1⁄8 teaspoon cracked black pepper
• 1⁄8 teaspoon kosher salt or 1⁄8 teaspoon sea salt
• 2  tablespoons  minced garlic
• 1 (9 1/2ounce) can kalamata olives, with the juice
• 2  tablespoons  Emeril's Itailian Essence
• 3  tablespoons fresh parsley
• 2 -3  tablespoons olive oil flavored cooking spray, release or 2  dashes extra virgin olive oil

Directions

1. First preheat oven to 350 degrees.
2. Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
3. Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
4. Serve over pasta.