Categories: Chicken

Ingredients

• 1 tbsp olive oil
• 4 chicken breasts
• 1 tsp dried thyme
• salt and pepper
• 1 medium yellow onion, sliced
• 1/2 cup chopped green olives
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 1 cup grated mozzarella

Directions

1. Place the chicken breasts on a cutting board, cover with plastic wrap and use a meat mallet to pound the chicken into 1/2-inch thick cutlets. Season with thyme and a healthy sprinkle of salt and pepper.

2. Heat the oil in a large cast-iron skillet over medium high heat. When hot, add the chicken and cook for 3-4 minutes, until a nice crust has developed on the surface of the chicken, then flip and cook for another 3-4 minutes. Remove and reserve the chicken.

3. Preheat the broiler. In the same pan, add the onions, olives, garlic, and red pepper flakes. Saute until the onions have begun to caramelize, about 5 minutes, then add the tomatoes. Cook for another 3 minutes, then slide the chicken back into the pan. Divide the mozzarella between the chicken breasts, then place the whole pan into the oven. Broil for 3-4 minutes, until cheese is melted and bubbling Serve chicken with a scoop of the red sauce.

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