4 servings (serving size: 1 chicken breast half and 1/3 cup sauce)
1 (14.5-ounce) can diced tomatoes
2 garlic cloves, minced
6 kalamata olives, pitted and coarsely chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon capers, rinsed and drained
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon olive oil
How to Make It
Combine first 9 ingredients in a medium bowl; stir well.
Coat chicken with breadcrumbs (coating will be light). Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 5 minutes on each side or until golden brown. Pour tomato mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.