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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I created this recipe one night when I was looking for a new way to prepare chicken. It's moist, tender, saucy, and healthy, too. I recently lost 30-some pounds, and this is one dish I prepare often. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 each medium green, sweet red and yellow peppers, julienned |
2 thin slices prosciutto or deli ham, chopped |
2 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup reduced-sodium chicken broth |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
Directions:
1. Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.
2. Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
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