4 skinned chicken breasts
2 tsp. olive oil
1/2 med. onion – minced
1 clove garlic – minced
14 1/2 oz. can diced tomatoes – undrained
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
salt and pepper – to taste
1/2 cup Greek olives – halved, pitted
1 Tbls. fresh lemon juice
1/4 cup minced fresh parsley
In a large skillet, brown chicken in olive oil over medium heat.
Add onion and garlic; cook 2 minutes.
Add tomatoes, cinnamon, cayenne, salt, pepper and olives and simmer, covered, for 15 minutes.
Turn chicken and continue cooking 10-15 minutes, until coked through.
Remove chicken from skillet and keep warm.
Bring tomato mixture to a boil, add lemon juice and parsley to pan, and simmer until slightly thickened.
Pour sauce over chicken.