Wednesday, January 9, 2008

Chicken Breast Filets with Peppers

Prep: 15 minutes
Yield: 6 Servings

6 boneless skinless chicken breasts
1 tbs olive oil
2 onions, sliced crosswise
1 yellow bell pepper, cut into 1/4 inch strips
1 red bell pepper, cut into 1/4 inch strips
3 coarsely chopped tomatoes
1/2 tsp salt
1/3 tsp freshly ground black pepper
2 tbs chopped parsley
1 tsp oregano
20 olives
cooking spray

Put oil & onion in large skillet and cook 5 minutes over medium-high heat, 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 tender. Add tomato, salt, and black pepper; cook until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour into a large bow; keep warm.

Return skillet to medium high heat (wipe out & coat with cooking spray if necessary). Add chicken and cook 3 minutes on each side until done. Add tomato mixture, cook 1 minute or until thoroughly heated.

Tips & Tricks:
To save time, cook or grill chicken in a separate pan while cooking vegetables. Or, use extra chicken cooked ahead from a previous meal.

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