QUICK TOMATO-OLIVE SAUCE:

1 tbsp. olive oil
4 lb. plum tomatoes, finely chopped
Salt and freshly ground black pepper, to taste
2 cloves garlic, finely chopped
2 tsp. chopped fresh thyme
1/2 c. chicken stock
Generous squeeze of lemon juice
1/4 c. black Middle Eastern olives, pitted and finely chopped

Heat the oil in a skillet. Add the tomatoes, salt, and pepper and cook them for 2 minutes over high heat. Add the garlic and cook for 1 minute more. Add the thyme, stock, lemon juice, and olives. Simmer the sauce for 3 minutes. (Alternatively, do not simmer not; simply reheat for 3 minutes just before serving.)

CHICKEN CUTLETS:

4 whole skinless, boneless chicken breasts
2 tbsp. olive oil
2 tbsp. lemon juice
Salt and freshly ground black pepper, to taste

Light the grill.

Split the breasts so there are 8 halves. Trim off any fat. Set a sheet of plastic wrap on the counter. Place half of the breasts on the wrap. Cover them with another sheet of wrap.

Using a meat pounder or the bottom of a small, heavy saucepan, pound the chicken until it looks like a veal cutlet. Take care not to tear the chicken; it should be very thin.

Remove the chicken from the plastic wrap and, with your hands, rub it all over with olive oil. Set the pounded chicken on a platter. Use fresh plastic wrap to pound the remaining chicken breasts, then rub the remaining oil on these.