Chicken with Olives
skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
tablespoons olive oil
medium onion, sliced
cloves garlic, minced
15 ounce can crushed tomatoes
5 3/4 ounce jar sliced pitted green olives, drained
2 1/4 ounce can sliced pitted ripe olives, drained
tablespoons capers, drained
tablespoons finely shredded lemon peel
teaspoon dried oregano, crushed
tablespoons snipped fresh Italian (flat-leaf) parsley
- In 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 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
- To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.
Nutrition Facts(Chicken with Olives)
- Per serving:
- 340 kcal cal.,
- 16 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 11 g monounsatured fat),
- 82 mg chol.,
- 1311 mg sodium,
- 13 g carb.,
- 5 g fiber,
- 5 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet