boneless skinless chicken breast halves
( 1 1/4 to 1 1/2 lbs. total)
garlic cloves, minced
can crushed tomatoes
5 3/4 ounces
jar of sliced pitted green olives, drained
2 1/4 ounces
can sliced pitted black olives, drained
1 1/2-2 tablespoons
finely shredded lemon peel
dried oregano, crushed
snipped fresh Italian parsley
- 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.