Traditionally braised on the stovetop, this version is simple to prepare and so delicious—perfect for buffet-style entertaining. Make sure to serve potatoes or a simple rice along side to capture the bold, flavorful juices. Soft polenta would make a nice side, too.
¼ cup freshly squeezed lemon juice
6 cloves garlic, minced
1tablespoon dried thyme
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup kalamata olives, pitted
12 oil-packed sun-dried tomatoes, chopped
3 tablespoons capers, drained and rinsed
6 boneless chicken breasts, skinned
½ cup dry white wine
1cup bread crumbs
½ cup freshly grated Parmigiano-Reggiano cheese
1. In a small bowl, combine the lemon juice, garlic, thyme, salt, and pepper. Whisk in the oil and stir in the olives, tomatoes, and capers. Place the chicken in a single layer in a shallow baking dish and pour the mixture over the chicken. Turn the chicken to coat well. Let stand for 1 hour. Pour the wine over the chicken and bake in a preheated 375-degree oven for 30 minutes.
2. In small bowl, combine the breadcrumbs and cheese. Remove the chicken from the oven and evenly sprinkle the mixture on top. Return the dish to the oven and continue to bake until browned and the chicken is cooked through, approximately 15 minutes more.