Provencal Chicken Cutlets |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Redbook This recipe has been tested by Redbook Roasted red peppers, kalamata olives and capers make this fast and easy chicken recipe into a Mediterranean-inspired favorite Ingredients:
4 boneless skinless chicken breast halves |
1/8 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 tablespoon olive oil |
14 1/2 ounces diced tomatoes with sweet onions and roasted garlic |
1/2 cup sliced roasted red pepper |
2 teaspoons pesto sauce |
8 kalamata olives, pitted, slivered |
1 teaspoon capers |
1/3 cup slivered basil leaves |
Directions:
1. Pound chicken between sheets of waxed paper to 1/2 inch thick. Season on both sides with salt and pepper.
2. In large skillet, heat oil over medium-high heat. Cook chicken 3 to 4 minutes per side, until browned and cooked through. Remove from skillet to plate; cover to keep warm.
3. Add tomatoes, roasted red pepper, pesto, olives, and capers to skillet. Bring to a boil over medium heat; simmer 3 minutes or until thickened. Remove skillet from heat; stir in basil. Serve over chicken.
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