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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 4 servings |
||
| Calories 239 | ||
| Calories from Fat 92 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 478mg | 19% | |
| Potassium 542mg | 15% | |
| Total Carbohydrate 8.3g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 5.1g | ||
| Protein 28.4g | 56% | |
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SERVES 4
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
- 1/2 cup sliced ripe olives
- 1 teaspoon grated lemon peel
Directions
1
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.2
Stir in remaining ingredients. Heat to boiling; reduce heat.3
Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: *Parsley*
On Jun 15, 2008
Couldn't be much easier to make, but it just needs some help with flavor. I added 3 cloves of minced garlic and some oregano and basil. That seemed to do the trick and it was still easy to make. Thanx for an easy chicken recipe!
From: Brooke the Cook in WI
On Apr 16, 2008
This did not taste at all Mediterranean; if anything it was Italian. My 12 year old enjoyed it, but my DH and I thought it was too bland, just not what we were expecting. It was very easy to do though and makes good use of pantry staples. Made for PAC Spring 2008.
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