CHICKEN WITH OLIVES
4
2
1
2
1
1
1
2
2
1
3
skinless, boneless chicken
breast halves
(1 J^to 1
1 4
lb.
total)
Tbsp. olive oil
medium onion, sliced
cloves garlic, minced
15-oz. can crushed tomatoes
5.75-oz. jar sliced pitted
green olives, drained
2.25-oz. can sliced pitted
ripe olives,drained
Tbsp. capers,drained
Tbsp. finely shredded
lemon peel
tsp. dried oregano,crushed
Tbsp. snipped fresh Italian
(flat-leaf) parsley
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, 13 to 15 minutes or until
chicken is no longer pink (170°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.
MAKES4
servings
.
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