Guy’s Chicken with Olives and Turmeric


  • 2 tbs olive oil
  • 1 pound thinly sliced chicken cutlets (4 to 6)
  • To taste Salt and pepper
  • 4 cloves garlic, minced
  • 1/2 cup sun dried tomatoes in olive oil chopped, plus 1 tablespoon of the oil
  • 2/3 cup (about 20) chopped green olives in brine, such as Castelvetrano
  • 6 tbs olive brine
  • Juice one large lemon
  • 1 tbs dried oregano


  1. Brush a 9 x 12 baking dish or casserole dish with the 2 tablespoons olive oil. Set aside.
  2. Dry the cutlets with paper towels and season them well with salt and pepper. Lay them flat in the casserole dish slightly overlapping.
  3. Sprinkle the onions and garlic evenly over the cutlets. Add the tomatoes, tomato oil and olives.
  4. In a small bowl combine the olive oil brine with the lemon juice and stir in the oregano. Pour over the cutlets.
  5. Bake 350F uncovered for 20-25 minutes or until internal temperature is at 165F

This recipe was featured on Season 30 - Episode 3011.

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