• 6 boneless chicken breast cutlets, about 3 pounds
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 1/2 teaspoon black pepper
• 3 medium onions, chopped
• 3 cups prepared marinara sauce
• 3/4 cup green olives, pitted and sliced
• Spaghetti, cooked according to package directions (optional)

1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. Rinse chicken cutlets, pat dry and place in prepared pan.
3. Season with paprika, onion powder and pepper.
4. Place onions over cutlets.
5. In a medium bowl, mix marinara and olives, and pour over chicken.
6. Bake, uncovered, at 350 degrees for 25 to 35 minutes, until no longer pink when sliced with a knife, but still juicy.
7. Serve over spaghetti, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER

Sauteing the onions first in olive oil over medium heat for a few minutes will release their flavor.