Olives Oranges And Chicken

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  • Duration
  • Cook Time
  • Prep Time
  • 3 servings ServingsServings


  • 3 whole:skinless, boneless chicken breasts, halved
  • olive:oil
  • 2 medium:onions, diced
  • 4 tomatoes,:peeled, seeded, and diced
  • 12 large:stuffed olives, sliced
  • 2-1/2 tablespoons:raisins
  • 2-1/2 tablespoons:capers
  • 2 cups:orange juice
  • 1 seedless:orange, peeled and diced
  • 1/2 cup:sliced almonds



  1. In a covered skillet sauté the onion in the olive oil over low heat for about 10 minutes, stirring occasionally.
  2. Remove the lid and continue cooking over low heat until the onions are limp, translucent and golden, approximately 20 minutes.
  3. Add the tomatoes, olives, raisins, and capers. Bring the sauce to a boil, reduce heat and simmer over medium heat for approximately 10 minutes until some of the liquid has evaporated.
  4. Add the orange juice and stir until well blended and any brown bits are loosened from the pan. Stir in the orange bits.
  5. Remove the mixture from the heat and set it aside. In a large saute pan, cook chicken breasts in olive oil until they are brown on both sides but not totally cooked (about 3 to 4 minutes per side.
  6. Pour the orange-olive sauce over the chicken. Bring sauce to a boil. Cover chicken and simmer for 20 minutes.
  7. Alternatively: Place chicken in shallow baking dish; pour sauce over chicken breasts. Cover and bake in 350 oven for 15-20 minutes.
  8. Remove cover and bake additional 10 minutes. Sprinkle the top of the dish with almonds just before serving.
  9. Makes 3 servings.
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