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lecho olive chicken prep time: 15 min
cook time: 45 min

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4 skinless, bone-in chicken breasts
1 jar of vegetable lecho
2 tbs. of olive oil
1 tsp. of paprika
1 tsp. of Montreal seasoning basil and oregano to taste
1 can of pitted black olives
1 tbs. of finely chopped garlic
1 tsp. of balsamic vinegar

Wash and dry chicken breasts
Slice and butterfly chicken breasts so that one side of the cut breast will have the meat portion along with the "bone-in" side and the other with just the meat.
In a bowl mix ingredients EXCEPT olives
Add 1 tsp. on BONE-SIDE of chicken the mixed ingredients and fold over the meat side of chicken
Pour onto the top of the chicken the remaining mixture and black olives
Cover and bake in a 375 degree oven for approx. 45 mins.

* Great to serve with baked zucchinis or basmati rice

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