Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The sauce for these chicken breasts--with tomatoes, olives, and oregano--is reminiscent of the classic puttanesca sauce.

Recipe by Cooking Light March 2001


Credit: Randy Mayor; Jan Gautro

Recipe Summary

6 servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture)


Ingredient Checklist


Instructions Checklist
  • Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.

  • Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.

  • Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.

  • Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.

Nutrition Facts

211 calories; calories from fat 23%; fat 5.3g; saturated fat 0.9g; mono fat 2.7g; poly fat 1.1g; protein 28.1g; carbohydrates 12.6g; fiber 3.1g; cholesterol 66mg; iron 2.1mg; sodium 344mg; calcium 47mg.