Categories: Sonoma Lunch_Dinner Phase 2

Ingredients

• 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano
• 1/4 cup pitted kalamata or ripe olives
• 6 cloves garlic, minced
• 1/4 teaspoon fennel seed, crushed
• 2 tablespoons chopped fresh basil
• 1/4 cup finely shredded reduced-fat Asiago or Parmesan cheese

Directions

1. Sprinkle chicken breasts with salt and pepper. In a very large skillet heat oil over medium-high heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (170°F), turning once. Transfer chicken to a serving platter; keep warm.

2. Meanwhile, in a medium saucepan combine undrained tomatoes, olives, garlic, and fennel. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in basil just before serving. Serve sauce over chicken. Sprinkle with cheese.

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