servings frozen or refrigerated breaded chicken breasts (from two 10- to 12-ounce boxes or one 25-ounce bag) 1 pint grape tomatoes, halved 1/2 cup pitted kalamata olives 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon fresh lemon juice 1 tables
Directions
1.
Cook the chicken according to package directions. In a bowl, combine the tomatoes, olives, parsley, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the chicken.
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By
Karen
