Cook Time: About 40 minutes
- 3 tablespoons all-purpose flour
- 4 skinless and boneless chicken breast halves
- Lowfat cooking spray
- 2 bell peppers (any color), cut into bite-sized pieces
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 14-1/2 ounce can diced tomatoes, undrained
- 1/4 cup low-sodium chicken broth
- 1/4 cup olives, pitted and sliced
- 1 tablespoon fresh oregano
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.
- 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