6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally
How to Make It
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.
I worried that this recipe would be sort of blah because the mix of ingredients wasn't that exciting. But, it ended up being quite tasty. I think it was the length of cooking the onions that added it a depth of flavor. I made a few changes, as per earlier reviews. This definitely needs garlic! I also added a jalapeno pepper, as I had some leftover from the garden. Finally, I also added about a cup of white wine and reduced it down before adding the tomatoes. I used chicken cutlets because I think they're easier to cook evenly in a pan than full chicken breasts.
Solid recipe. It was a little bland at first so I added salt, pepper and Italian seasoning before cooking the chicken. Instead of using olives I increased the salt amount, added garlic powder and a touch of white wine at the end. Brought all the flavors together nicely.
Simple but delicious! A crowd pleaser. This one is great for whipping up when you have unexpected guests; it is quick and easy but impressive. I agree with all those reviews that suggested adding garlic -- I added several cloves and I added about a cup of white wine before I added the tomatoes.