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Prep 15 mins
Cook 20 mins
One night I had chicken breasts, diced tomatoes and 20 minutes to make a quick but remotely healthy dinner. I raided my pantry and fridge for a few items always on hand and ended up creating a dish that turned out tasty. I served it over rice, but it could also be served over your choice of pasta.
- 2 boneless skinless chicken breasts
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon basil leaves, dried
- 1⁄4 teaspoon oregano leaves, dried
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 2 tablespoons Spanish olives, chopped
- 1 (14 1/2 ounce) can diced tomatoes, drained (not completely, reserving at least 2 tbs. juice)
- 2 tablespoons parmesan cheese, grated
- 1⁄2 cup mozzarella cheese, shredded
- Heat 1 tbs. olive oil in a medium skillet over medium-high heat.
- Pound chicken breasts with a meat mallet to 1/2-inch thickness. Season both sides with garlic powder, basil, oregano, salt and pepper.
- Sauté chicken breasts in hot, oil-coated skillet; brown both sides evenly and cover until cooked through. Remove from skillet to a plate, set aside and cover.
- Reduce heat to medium. Add remaining 1 tbs. olive oil to skillet and sauté onion and garlic until tender.
- Add olives and tomatoes to skillet, tossing to combine all ingredients. Cover and simmer until tomatoes are heated through.
- Return chicken breasts to skillet, spooning tomato mixture atop breasts.
- Sprinkle parmesan over all and lightly stir into tomato mixture. (Note: If tomato mixture is a little runny, add more parmesan per your preference.).
- Sprinkle mozzarella over chicken breasts only and cover pan.
- Once mozzarella is melted, serve immediately over rice or pasta.