1. Heat 1 tbs. olive oil in a medium skillet over medium-high heat. 2. Pound chicken breasts with a meat mallet to 1/2-inch thickness. Season both sides with garlic powder, basil, oregano, salt and pepper. 3. Sauté chicken breasts in hot, oil-coated skillet; brown both sides evenly and cover until cooked through. Remove from skillet to a plate, set aside and cover. 4. Reduce heat to medium. Add remaining 1 tbs. olive oil to skillet and sauté onion and garlic until tender. 5. Add olives and tomatoes to skillet, tossing to combine all ingredients. Cover and simmer until tomatoes are heated through. 6. Return chicken breasts to skillet, spooning tomato mixture atop breasts. 7. Sprinkle parmesan over all and lightly stir into tomato mixture. (Note: If tomato mixture is a little runny, add more parmesan per your preference.). 8. Sprinkle mozzarella over chicken breasts only and cover pan. 9. Once mozzarella is melted, serve immediately over rice or pasta. ---------------------------------------------------------------------------
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