Chicken Puttanesca

Ingredients

• 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
• Cooking spray
• 1 tablespoon olive oil

Preparation

1. Combine first 9 ingredients in a medium bowl; stir well.
2. 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.