Chicken Breast Fillets with Red and Yellow Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sauce for these chicken breasts-with tomatoes, olives, and oregano-is reminiscent of the classic puttanesca sauce. Ingredients:
1 tablespoon olive oil |
3 cups onion sliced crosswise |
1 large yellow bell pepper, cut into 1/4-inch strips |
1 large red bell pepper, cut into 1/4-inch strips |
2 1/3 cups coarsely chopped tomato |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons finely chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh oregano |
20 kalamata olives |
cooking spray |
6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally |
Directions:
1. Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
2. Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
3. Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.
4. Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.
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