Mediterranean Chicken With Salsa

Mediterranean Chicken With Salsa Recipe
HOWARD L. PUCKETT

Yield:

4 servings (serving size: 1 chicken breast half and 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 179
Caloriesfromfat 22 %
Fat 4.4 g
Satfat 0.8 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 27.6 g
Carbohydrate 6.4 g
Fiber 1.3 g
Cholesterol 66 mg
Iron 1.5 mg
Sodium 449 mg
Calcium 45 mg

Ingredients

3/4 cup bottled chunky salsa
1/3 cup diced plum tomato
1/3 cup diced zucchini
2 tablespoons chopped ripe olives
2 teaspoons capers
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons Italian-seasoned breadcrumbs
2 teaspoons olive oil
2 tablespoons water
Black and green olives (optional)

Preparation

Combine the first 5 ingredients in a bowl, and set aside.

Sprinkle chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low; add water. Cover and cook 8 minutes or until chicken is done. Serve with salsa mixture; garnish with black and green olives, if desired.

Note:

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note