Prep 20 mins
Cook 20 mins
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
- 4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
- 29.58 ml olive oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 425.24 g can crushed tomatoes
- 163.00 g jar of sliced pitted green olives, drained
- 63.78 g can sliced pitted black olives, drained
- 22.18-29.58 ml capers, drained
- 29.58 ml finely shredded lemon peel
- 4.92 ml dried oregano, crushed
- 44.37 ml snipped fresh Italian parsley (flat-leaf)
- 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 8-10 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, 13-15 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.
Well I printed this recipe to make chicken, but it being Easter, I had a load of lamb and I wanted to eat lamb. There aren't many decent recipes, but this fell off the pile and I thought it would be delicious for lamb AND so it was!! This chicken recipe is now pasted in my personal cookbook under LAMB. I thoroughly enjoyed it.
This was really good. I am trying to eat healthier and this sure fit the bill. My son doesn't like chicken which left some for me for lunches for the next two days, thank you son.
This recipe makes it into my best of 2010 recipes made so far, it was one of the tastiest and flavourful dishes I have made with chicken breasts, which can be a little bland! I made this exactly as posted and was rewarded with a rustic and yet multi-layered meal with amazing fresh flavours. The star of the show is the grated lemon peel which shines through and lightens the tomato sauce with a citrus zing! I ate this with your spinach salad recipe for a wonderful al fresco Sunday lunch on the terrace. Made for the Aus/NZ recipe swap and the Magic of Herbs event - thanks SO much for posting, a great recipe. FT:-) PS: I did offer grated parmesan at the table, to sprinkle over the top, that added a further flavour layer to to the recipe! (Photos to be posted.)