Chicken Breast Fillets with Red and Yellow Peppers

Chicken Breast Fillets with Red and Yellow Peppers Recipe
Randy Mayor; Jan Gautro
The sauce for these chicken breasts--with tomatoes, olives, and oregano--is reminiscent of the classic puttanesca sauce.

Yield:

6 servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture)

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 23 %
Fat 5.3 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 1.1 g
Protein 28.1 g
Carbohydrate 12.6 g
Fiber 3.1 g
Cholesterol 66 mg
Iron 2.1 mg
Sodium 344 mg
Calcium 47 mg

Ingredients

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

Preparation

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.

Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.

Note:

March 2001
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