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Chicken with Olives

Makes: 4 servings
Prep 15 mins Cook 26 mins to 30 mins
Chicken with Olives
Ingredients
  • 4  skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
  • 2  tablespoons  olive oil
  • 1  medium  onion, sliced
  • 2  cloves  garlic, minced
  • 1 15  ounce can  crushed tomatoes
  • 1 5 3/4 ounce jar  sliced pitted green olives, drained
  • 1 2 1/4 ounce can  sliced pitted ripe olives, drained
  • 2  tablespoons  capers, drained
  • 2  tablespoons  finely shredded lemon peel
  • 1  teaspoon  dried oregano, crushed
  • 3  tablespoons  snipped fresh Italian (flat-leaf) parsley
Directions

1. 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.

2. 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).

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. Makes 4 servings.

Nutrition Facts (Chicken with Olives)
  • Servings Per Recipe 4,
  • cal. (kcal) 340,
  • Fat, total (g) 16,
  • chol. (mg) 82,
  • sat. fat (g) 2,
  • carb. (g) 13,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 35,
  • vit. A (IU) 486,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1311,
  • Potassium (mg) 366,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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