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Mediterranean Chicken With Salsa

HOWARD L. PUCKETT

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

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)

Nutrition 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

How to Make It

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

  2. 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.