Cook Time: About 40 minutes

Serves: 4


  • 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


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

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