Chicken with Tomatoes, Mozzarella and Kalamata Olive Sauce

Chicken with Tomatoes, Mozzarella and Kalamata Olive Sauce

This deconstructed take on chicken parmesan is just as delicious and not greasy at all. The kalamata olives add a delicious briny note to this savory entree.


  • 4 skinless, boneless chicken breast halves

  • 1/4 cup flour

  • 1/2 tsp salt

  • 1/2 tsp Italian seasoning

  • 2 tbsp olive oil

  • 1 cup marinara sauce

  • 1/2 cup Lindsay Kalamata Olives

  • 1/4 cup Organic Kalamata Olives

  • 1/2 tsp Italian seasoning

  • 6 tomato slices

  • 6 round fresh mozzarella slices

  • Red chili flakes and Italian Seasoning, for garnish

  • Basil, for garnish

Cooking Directions

  1. Combine flour, salt and Italian seasoning in a shallow bowl. Dredge the chicken breast pieces in the seasoned flour and set aside.

  2. Heat the oil in a large skillet and brown the chicken pieces on both sides.

  3. Preheat oven to 350F. Mix the marinara sauce with the olives and Italian seasoning, and spread the sauce across the bottom of a 9 inch round baking tray. Nestle the chicken pieces into the sauce. Top each chicken piece with a tomato slice, then with a slice of fresh mozzarella.

  4. Bake the chicken in the oven uncovered for 30 minutes, or until the mozzarella is melted. Top with chili flakes and garnish with fresh basil leaves and serve with bread to enjoy the delicious sauce with.