Chicken Breast Fillets with Red and Yellow Peppers

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 23%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.1g
  • Carbohydrate: 12.6g
  • Fiber: 3.1g
  • Cholesterol: 66mg
  • Iron: 2.1mg
  • Sodium: 344mg
  • Calcium: 47mg

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

  1. 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.
  2. 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.
  3. Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.
  4. 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.
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