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Chicken Breast Fillets with Red and Yell

Source of Recipe

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Recipe Introduction

Chicken Breast Fillets with Red and Yellow Peppers 2-17-2003

List of Ingredients

INGREDIENTS:
1 tablespoon olive oil
3 cups onion sliced crosswise
1 large yellow bell pepper -- cut into 1/4-inch
strips
1 large red bell pepper -- cut into 1/4-inch
strips
2 1/3 cups coarsely chopped tomato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
20 kalamata olives
Cooking spray
6 skinless -- (4-ounce) boneless
chicken breast halves, cut in half horizontally



Recipe


INSTRUCTIONS:

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.

NUTRITIONAL INFO:
calories 211; carbohydrates 12.6 g; cholesterol 66 mg; fat 5.3 g; sodium 344 mg; protein 28.1 g; calcium 47 mg; iron 2.1 mg; fiber 3.1 g

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