Chicken with Tomatoes, Black Olives and Wine, served over brown rice linguine

4 skinless, boneless chicken breasts
Fresh squeezed lemon juice, to taste
Salt, fresh ground pepper and thyme (dried) to taste
5 tablespoons extra virgin olive oil
2 medium yellow onions, minced
2 whole garlic cloves, peeled
5 tomatoes- (dropped under boiling water for 1 minute; rinsed under cold water, then cored, peeled, and chopped into large pieces)
2 bay leaves
½ cup dry white wine
½ cup (heaping) pitted calamata olives, halved
½ cup fresh chopped parsley
2 tablespoons fresh chopped basil
¾ package (14 ounce) brown rice linguine (I like Tinkyada brand)

Wash and dry chicken, and squeeze enough lemon juice to cover the top of the chicken. Sprinkle liberally with thyme, salt and pepper. Turn chicken pieces over and repeat the process on this side. Heat the olive oil in a large, heavy bottomed pan. Cook chicken breasts on medium-high heat, approximately 2-3 minutes or until bottom turns white. Turn over, and cook again until white. Remove chicken and set aside. Lower heat to medium-low and add onions, adding more oil if necessary. Cook until limp, approximately 8 minutes. Add the garlic, tomatoes, bay leaves and wine, and cook another 10 minutes. Return chicken to the pan and cook slowly, basting often with the sauce, about 20-25 minutes, or until chicken is tender. Meanwhile, prepare pasta according to package directions. 5 minutes before serving, remove the bay leaves and garlic cloves and add the olives; correct the seasoning. Sprinkle with fresh parsley and basil. Serve over pasta. (Serves 4)

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