Chicken with Olives, Tomato and Basil
Holly Clegg
- Yield: 4 servings
Ingredients
- 1 1/2pounds boneless, skinless chicken breasts (pounded thin if desired)
- 1teaspoon paprika
- -- Salt and pepper to taste
- 1/4cup lemon juice
- 1/4cup chopped onion
- 1teaspoon minced garlic
- 1pint grape tomatoes, halved
- 1/3cup Kalamata olives
- 1/4cup chopped fresh basil or 1 tablespoon dried basil leaves
- 1/3cup chopped Italian parsley
Instructions
- Sprinkle chicken with paprika, salt and pepper; drizzle with lemon juice.
- In large nonstick skillet over medium heat, coated with nonstick cooking spray, cook chicken on each side until chicken is golden, 3 to 5 minutes each side.
- Add onion, garlic, tomatoes and olives, cooking for several minutes or until tomatoes begin to soften. Sprinkle with basil and parsley before serving.
Spicy Advice: Italian (flat leaf) parsley has more flavor than curly parsley and is better for cooking.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info *per serving
- Calories 237
- Fat 4g
- Saturated Fat 1g
- Cholesterol 99mg
- Sodium 224mg
- Carbohydrate 9g
- Fiber 2g
- Sugars 4g
- Protein 41g
