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* Lowfat cooking spray
 
* Lowfat cooking spray
   
* 2 [[bell pepper|bell peppers]] (any color), cut into bite-sized pieces
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* 2 [[bell pepper]]s (any color), cut into bite-sized pieces
   
 
* 1 [[onion]], thinly sliced
 
* 1 [[onion]], thinly sliced
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* 1/8 teaspoon [[cayenne pepper]]
 
* 1/8 teaspoon [[cayenne pepper]]
   
* 1 14-1/2 ounce can diced [[tomato|tomatoes]], undrained
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* 1 14-1/2 ounce can diced [[tomato]]es, undrained
   
 
* 1/4 cup [[low-sodium chicken broth]]
 
* 1/4 cup [[low-sodium chicken broth]]
   
* 1/4 cup [[olive|olives]], pitted and sliced
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* 1/4 cup [[olive]]s, pitted and sliced
   
 
* 1 tablespoon fresh [[oregano]]
 
* 1 tablespoon fresh [[oregano]]
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2.Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4-5 minutes.) Remove chicken from skillet and set aside.
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2.Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4–5 minutes.) Remove chicken from skillet and set aside.
   
   
3.To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3-4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute.
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3.To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3–4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute.
   
   
4.Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10-15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat.
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4.Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10–15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat.
   
   
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==Source==
 
==Source==
*[http://metrokc.gov/HEALTH/nutrition/recipes/basquechicken.htm Spicy Basque Chicken] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource
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*[http://metrokc.gov/HEALTH/nutrition/recipes/basquechicken.htm Spicy Basque Chicken] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
   
   
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__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category: Recipes]]
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[[Category:Recipes]]
 
 
   
   
[[Category: Basque Recipes]]
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[[Category:Basque Recipes]]
[[Category: Chicken Recipes]]
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[[Category:Chicken Recipes]]
[[Category: Poultry Recipes]]
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[[Category:Poultry Recipes]]
[[Category: Main Dish Recipes]]
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[[Category:Main Dish Recipes]]
[[Category: Bell Pepper Recipes]]
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[[Category:Bell Pepper Recipes]]
[[Category: Tomato Recipes]]
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[[Category:Tomato Recipes]]
[[Category: Olive Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
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[[Category:Olive Recipes]]

Revision as of 03:16, December 28, 2009

Info

Cook Time: About 40 minutes

Serves: 4

Ingredients

  • 3 tablespoons all-purpose flour
  • 4 skinless and boneless chicken breast halves
  • Lowfat cooking spray
  • 1 14-1/2 ounce can diced tomatoes, undrained
  • 1/4 cup olives, pitted and sliced

Directions

1.Place flour in a shallow dish then add chicken, one piece at a time, and coat both sides then set aside.


2.Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4–5 minutes.) Remove chicken from skillet and set aside.


3.To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3–4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute.


4.Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10–15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat.


5.Serve chicken on a platter with the tomato sauce spooned over and garnished with fresh oregano.

Source

  • Spicy Basque Chicken from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
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