- 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
- 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
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.
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.