Mediterranean Chicken With Salsa

HOWARD L. PUCKETT

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

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 22%
  • Fat: 4.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.6g
  • Carbohydrate: 6.4g
  • Fiber: 1.3g
  • Cholesterol: 66mg
  • Iron: 1.5mg
  • Sodium: 449mg
  • Calcium: 45mg

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

  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.
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