Kalamata Chicken

• boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, if you don t like dark meat↗1 lb
• grape tomatoes↗1⁄2 lb
• sliced lemons3
• lemon juice or 1/4 cup white wine↗1⁄4 cup
• cracked black pepper↗1⁄8 teaspoon
• kosher salt or 1/8 teaspoon sea salt↗1⁄8 teaspoon
• minced garlic2 tablespoons
• can kalamata olives, with the juice↗1

  9 1/2 ounce

• Emeril's Itailian Essence↗2 tablespoons
• fresh parsley↗3 tablespoons
• olive oil flavored cooking spray, release or 2 dashes extra virgin olive oil2 -3 tablespoons

Step-by-step instructions

1. 1

   First preheat oven to 350 degrees.

2. 2

   Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.

3. 3

   Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.

4. 4

   Serve over pasta.