Kosher Olives, Tomatoes and Onion Chicken
Looking for a new recipe for Shabbat and holidays? This Kosher Tomato Onion Chicken Bake is a wonderful way to bring a new idea to your Shabbat table or to impress your guests for holidays like Sukkot, Purim, and Rosh Hashanah. For information on other kosher foods to impress your guests, click here


· 4 tablespoons olive oil, divided 
· 8 boneless. skinless, chicken breasts 
· 1 large onion, thinly sliced 
· 4 cloves garlic, sliced 
· 1 1/2 cups yellow pear tomatoes, halved 
· 3/4 cup kalamata olives, halved 
· 1/2 cup Manischewitz All Natural Chicken Broth 
· 1/4 cup white wine 
· 3 tablespoons chopped parsley 
· 1 teaspoon kosher salt 
· Freshly ground black pepper 


Heat 2 tablespoons of olive oil in a Dutch oven or extra large skillet. Add chicken breasts and brown 5 minutes per side or until nicely browned. Add onion and garlic and cook for 8 to 10 minutes or until translucent, adding remaining olive oil if needed. Add tomatoes, olives, broth and wine and stir. Bring to a boil, and reduce to a simmer and cover. Cook 12 to 16 minutes or until chicken is completely cooked. Stir in parsley and season to taste with salt and pepper. Plate chicken breasts on a large platter and cover with sauce and vegetables. 

Explore olive oil straight from Israel to make your dish truly unique.