Please enter the email you’re using for this account.
Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
Olives are a no-brainer, straight ticket to bold flavor for me, so this chicken kind of just happened one Erev Shabbos. I knew it would be a winner, so I wrote it down immediately!
4 chicken steaks
salt, to taste
pepper, to taste
2 tablespoons tomato paste
3 cubes Gefen Frozen Basil
2 cloves garlic, minced
zest of 1 lemon
1/2 cup Tuscanini Kalamata Olives
1/2 cup cherry tomatoes
3 tablespoons Tuscanini Balsamic Vinegar
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Sprinkle salt and pepper on each chicken steak. Smear tomato paste and basil on top. Place the chicken in a lined baking dish, then sprinkle with minced garlic, lemon zest, olives, and tomatoes. Drizzle balsamic vinegar on top.
Bake covered for one hour. Then raise the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) and bake uncovered for another hour.
Photography by Moshe Wulliger
Food Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
The temperatures are not accurate. The chicken and olives get burnt and the olives taste gross.
the second hour at 450 uncovered = burnt dish. try 350.
Was delicious, will definitely make it again.
What’s a chicken steak???
Ask your butcher. Most places sell it or google it to see what it looks like.
This recipe was so good I’ll be making it again shortly!