6 servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture)
The sauce for these chicken breasts–with tomatoes, olives, and oregano–is reminiscent of the classic puttanesca sauce.
1 tablespoon olive oil 3 cups onion sliced crosswise 1 large yellow bell pepper, cut into 1/4-inch strips 1 large red bell pepper, cut into 1/4-inch strips 2 1/3 cups coarsely chopped tomato 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon chopped fresh oregano 20 kalamata olives Cooking spray 6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally.
How to Make It
Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.