Chicken With Tomatoes and Olives
- Ready In:
- 4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 15 ounces 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 capers, drained
- 2 tablespoons finely shredded lemon peel
- 1 teaspoon dried oregano, crushed
- 3 tablespoons 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.
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RECIPE SUBMITTED BY
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.