Chicken with Olives

Looking for a new way to cook chicken? Try this savory recipe that includes chicken, olives, garlic, tomatoes, capers, and more.



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Ingredients
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    4   
    skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
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    2   tablespoons 
    olive oil
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    1   medium 
    onion, sliced
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    2   cloves 
    garlic, minced
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    1  15  ounce can 
    crushed tomatoes
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    1  5 3/4 ounce jar 
    sliced pitted green olives, drained
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    1  2 1/4 ounce can 
    sliced pitted ripe olives, drained
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    2   tablespoons 
    capers, drained
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    2   tablespoons 
    finely shredded lemon peel
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    1   teaspoon 
    dried oregano, crushed
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    3   tablespoons 
    snipped fresh Italian (flat-leaf) parsley

Directions
1.
In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
2.
Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
3.
To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 16, chol. (mg) 82, sat. fat (g) 2, carb. (g) 13, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 5, pro. (g) 35, vit. A (IU) 486, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1311, Potassium (mg) 366, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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