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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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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