Info
Cook Time: About 40 minutes
Serves: 4
Ingredients
- 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
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