Mozzarella Chicken with Olive Tomato Sauce

This was so delicious!















1 lb. boneless skinless chicken cutlets
1/2 Italian or Greek dressing
1 tblsp olive oil
2 garlic cloves sliced thin
1/4 dry white wine
1/2 cup pitted kalamata olives, coarsley chopped
1/2 cup grape tomatoes, halved
1 jar marinara sauce
part skim mozzarella cheese, sliced

Marinate chicken in dressing for at least 4 hours.

Heat olive oil in large pan over high heat. Add garlic and stir quickly until the garlic lightly browns. Place chicken pieces on one layer in the pan and cook over medium high heat for 7 minutes on each side. Transfer chicken to a plate. Deglaze the pan juices with the wine. Add the olives and tomatoes and cook while stirring, 2 minutes. Stir in the marinara sauce and bring to a boil. Return chicken to the pan, covering the pieces with the tomato sauce. Cover each chicken piece with a slice of mozzarella, cover, and simmer over low heat for 10-15 minutes. Serve with vegetables (like spinach sauteed in olive oil and garlic).