I made this last week, but haven't had time to post it. It was really easy and very good. It comes from my new Better Crocker Cookbook. It calls for 4 chicken breasts, but I only used 2 very large ones cut into about 6 chunks each.
2 Tbsp olive oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 can (14.5 oz) Italian style stewed tomatoes, undrained
1/2 c sliced ripe olives
1 tsp grated lemon peel
Heat oil in 12-inch non-stick skillet over medium-high heat. Cook chicken in oil about 6 minutes turning once, until brown.
Stir in remaining ingredients. Heat to boiling, reduce heat. Cover and simmer 15-20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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1 comment:
Thanks for the recipe! We had it for dinner tonight and loved it!
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