Chicken with Olives and Lemons

Ingredients:

2 Tsp Grated Lemon Rind

1/4 cup Fresh Lemon Juice

1 Tbsp Extra-Virgin Olive Oil

1 1/2 Tbsp Minced Fresh Garlic

4 (6-ounce) Skinless, Boneless Chicken Breast Halves (halved crosswise)

Cooking spray

2 Tsp Chopped Fresh Oregano

1/2 Tsp Chopped Fresh Rosemary

1/2 Tsp Freshly Ground Black Pepper

15 Oil-Cured Olives (pitted and sliced)

1 Large Shallot (sliced)

1 Lemon (thinly sliced)

Directions:

Preheat oven to 400°. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes. Remove chicken from oven. Preheat broiler to HIGH. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

Recipe from Cooking Light