Okay other than the time it takes to chop the vegetables this is easy to prepare. And, it tastes delicious with the Orzo with Parmesan recipe that I posted on August 22.
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
nonstick cooking spray
1 clove garlic, minced
1 lemon, thinly sliced
3/4 cup of chopped tomato
1/2 cup sliced black olives
1/4 cup chopped onion
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1/8 teaspoon ground red pepper
1/4 cup dry white wine or chicken broth
3/4 cup chicken broth
1 medium green pepper cut into strips
1 medium red pepper cut into strips
Sprinkle chicken with salt and pepper. Lightly coat nonstick skillet with cooking spray. Cook chicken over medium heat about 7 minutes per side until lightly browned. Reduce heat
Place the garlic, half the lemon slices, half the tomatoes, the olives, onion, parsley and oregano over the chicken. Sprinkle with ground red pepper. Add the wine and the broth, cover and simmer for 15 minutes.
Add the remaining tomatoes and the peppers. Cook uncovered for 5 to 10 minutes more or until the peppers are tender crisp and the chicken is tender and no longer pink in the middle. Transfer chicken and vegetables to a platter and garnish with the remaining lemon slices.
Serves 4
No comments:
Post a Comment