Chicken With Tomatoes and Olives |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family. Ingredients:
4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total) |
2 tablespoons olive oil |
1 medium onion, sliced |
2 garlic cloves, minced |
15 ounces can crushed tomatoes |
5 3/4 ounces jar of sliced pitted green olives, drained |
2 1/4 ounces can sliced pitted black olives, drained |
1 1/2-2 tablespoons capers, drained |
2 tablespoons finely shredded lemon peel |
1 teaspoon dried oregano, crushed |
3 tablespoons snipped fresh italian parsley (flat-leaf) |
Directions:
1. In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
2. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
3. To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
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