CHICKEN WITH TOMATOES AND OLIVES
This dish is reminiscent of a Mediterranean chicken dinner. It is very delicious and easy to make! Please note that you could also make this recipe with a white, flaky fish instead of chicken.
INGREDIENTS
4 boneless skinless chicken breast halves (1.25 to 1.5 pounds total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
5 3/4-ounce jar of sliced pitted green olives, drained
2 1/4-ounce can sliced pitted black olives, drained
2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)
DIRECTIONS
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 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic in the last 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, 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 and serve. Suggestion: Serve with white basmati rice.
