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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings |
||
| Calories 189 | ||
| Calories from Fat 41 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 231mg | 9% | |
| Potassium 602mg | 17% | |
| Total Carbohydrate 7.9g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.5g | ||
| Protein 28.7g | 57% | |
Ingredients
- 1 teaspoon olive oil
- 4 skinless chicken breast halves
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 1 (14 1/2 ounce) can cut-up tomatoes
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- salt and black pepper
- 1/2 cup Greek olive, cut in half and pitted
- 1 tablespoon lemon juice
- 1/4 cup minced parsley
Directions
1
In a large nonstick skillet, heat olive oil over medium heat.2
Brown chicken on both sides.3
Add onion and garlic; cook 2 minutes.4
Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.5
Simmer, covered, 15 minutes.6
Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.7
Remove chicken to a warm platter.8
Bring sauce to boil with lemon and parsley.9
Boil a few minutes until slightly thickened.10
Pour over chicken.11
Serve with rice or noodles.
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Featured Reviews for This Recipe
From: LaurelLee
On Mar 2, 2008
Made this along with some Greek rice (spinach, mushrooms). Very quick and easy. The only things I would have done differently were to have thinner pieces of chicken plus add more cayenne pepper (we like it HOT). This is a keeper!
From: Chef #718299
On Jan 31, 2008
This was very nice! Like many here, I substituted tomato sauce for canned tomatoes. I used 3/4 can and added 1 fresh, chopped tomato, so the sauce probably turned out thicker than the original recipe. The cinnamon flavor was a bit more than I liked, but it was not too overpowering. The sauce was very thick and rich, so I found myself wanting something to go with it to tone it down. I think slicing the chicken over some pasta would be just perfect!
From: Angela Sara
On Jul 14, 2002
This is an easy recipe all in one pan! I pounded the chicken breasts first so it cut the cooking time by about ten minutes, and I used about half the amount of olives. Very tasty meal which we had with plain basmati rice and green beans. Thanks for posting.
From: katie in the UP
On Oct 28, 2005
This was very good!! After putting together and simmering for 10 minutes I finished it off in the oven! I also added oregano to the chicken breasts. YUMMY!! Thank you!
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