boneless skinless chicken breast halves
( 1-1/4 to 1-1/2 lb. total)
garlic cloves, minced
1 (15 ounce) cans
1 (5 3/4 ounce) jars
sliced pitted green olives, drained
1 (2 1/4 ounce) cans
sliced pitted ripe olives, drained
finely shredded lemon peel
dried oregano, crushed
snipped fresh Italian parsley
- 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.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 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.