Solid recipe. It was a little bland at first so I added salt, pepper and Italian seasoning before cooking the chicken. Instead of using olives I increased the salt amount, added garlic powder and a touch of white wine at the end. Brought all the flavors together nicely.
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)
More From Cooking Light
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
- 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
- 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.
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