| 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 <sherilyn70@columbus.rr.com> on
Jul 14, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”