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!!!
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16mins
SERVES: 4-6
YIELD: 1 cup per person
UNITS: US
INGREDIENTS
Nutrition- 1lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, if you don t like dark meat
- 1⁄2
- 3sliced lemons
- 1⁄4
- 1⁄8teaspoon cracked black pepper
- 1⁄8
- 2tablespoons minced garlic
- 1
- 2tablespoons Emeril's Itailian Essence
- 3tablespoons fresh parsley
- 2 -3
Advertisement
DIRECTIONS
- First preheat oven to 350 degrees.
- 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.
- Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
- Serve over pasta.
Advertisement