Categories: Entree - Chicken

Ingredients

• 4 chicken breasts
• 2 T. olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 15 oz. can crushed tomatoes
• 1 5-3/4 oz. jar sliced green olives, drained
• 1 2-1/4 oz. can sliced ripe olives, drained
• 2 T. capers, drained
• 2 T. lemon zest
• 1 t. dried oregano, crushed
• Salt & pepper
• 3 T. chopped flat-leaf parsley

Directions

1. In a large skillet, brown chicken in hot oil over medium-high heat for 4 minutes on each side. Remove chicken from skillet; set aside.

2. Add onion to skillet. Cook over medium heat until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.

3. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Season with salt and pepper. Place chicken on tomato mixture. Bring to boil; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is cooked through.

4. To serve, place chicken on platter. Adjust seasoning, if necessary. Spoon tomato mixture over chicken. Sprinkle with parsley and squeeze lemon juice on top if desired.

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