* 4 chicken chops
* 1 onion
* 3 cloves garlic
* 1/2 cup white wine
* 1/2 cup tomato juice
* salt and pepper
* ginger
* 10-12 olives
The chicken breasts are seasoned, to taste, with salt, pepper and ginger. Finely chop the onion together with the garlic and place it on top of the meat. Pour the wine, cover the bowl and refrigerate for half an hour.
Heat a little olive oil in a pan, then put the cups with the marinade. Fill with tomato juice and bake until the sauce is reduced and the meat is browned.
Before it is ready, about 10 minutes, add the olives.
Serve hot, with mashed potatoes and sprinkled with greens.
