| 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 |
tb |
Ripe Olives; Chopped |
| 2 |
ts |
Capers |
| 4 |
|
Boneless Skinless Chicken Breast Halves |
| 2 |
tb |
Italian Bread Crumbs |
| 2 |
ts |
Olive Oil |
| 2 |
tb |
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.
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