| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 3/4 | c | Salsa |
| 1/3 | c | Plum Tomatoes, Diced |
| 1/3 | c | Zuch, Diced |
| 2 | T | Ripe Olives, Chopped |
| 2 | t | Capers |
| 4 | Boneless Skinless Chicken | |
| Breast Halves | ||
| 2 | T | Italian Bread Crumbs |
| 2 | t | Olive Oil |
| 2 | T | Water |
| Black And Green Olives | ||
| Optional |
INSTRUCTIONS
Combine the first 5 ingredients in a bowl, and set aside. Sprinkle chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until hot. Reduce heat to low; add water. Cover and cook 8 minutes or until chicken is done. Serve with salsa mixture; garnish with black and green olives, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <[email protected]> on Jul 14, 1999, converted by MM_Buster v2.0l.
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