Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

179 calories; calories from fat 22%; fat 4.4g; saturated fat 0.8g; mono fat 2.4g; poly fat 0.7g; protein 27.6g; carbohydrates 6.4g; fiber 1.3g; cholesterol 66mg; iron 1.5mg; sodium 449mg; calcium 45mg.
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