can (28 ounces) diced tomatoes, including liquid from can
Salt to taste
Fresh basil leaves for garnishing (optional)
Preheat oven to 400°F. Line a baking sheet with foil and set aside.
In a shallow bowl, combine chicken with oregano and mustard. Using clean hands, mix well and thoroughly coat all chicken breasts. Season with black pepper to taste.
In a medium non-stick or cast-iron skillet, heat 1 tablespoon oil over medium-high heat until surface is very hot. Add chicken and cook uncovered until both sides start to turn golden brown, about 2 to 3 minutes per side. Transfer to prepared baking sheet and roast uncovered until chicken is cooked through (internal temperature should be 170°F); about 15 to 20 minutes. Remove from heat and set aside.
Meanwhile, in the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion, peppers, and mushrooms, and sauté until vegetables start to soften, about 8 to 10 minutes. Stir in remaining 2 teaspoons oregano, garlic powder, and tomatoes (include liquid from can). Continue cooking, stirring regularly, until mixture starts to bubble. Reduce heat to medium. Add chicken breasts to vegetable mixture and simmer for 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly before serving. Garnish each portion with fresh basil leaves if desired.
Serving Size 484g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat9g (14%)
Saturated Fat 0g (3%)
Trans Fat 0g
Total Carbohydrate15g (5%)
Dietary Fiber 4g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
DQ - FL
6/15/2010 5:35:25 PM
What a delicious, savory recipe! The Mustard and Oregano on the chicken provided an excellent, tangy flavor which compliments the chuncky, hearty sauce. I added some crushed red pepper flakes for an added kick and served on a bed of whole wheat pasta. Yumm!