Recipes

Prep/Cook Time: 60 Minutes
Servings: 4
Average Rating:

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4	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.) PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.) (6839)
4	teaspoons dried oregano, divided
2	teaspoons deli mustard
	Coarsely ground black pepper to taste
2	tablespoons canola or vegetable oil, divided
1	medium onion, chopped (about 1 1/2 cups)
1	small green pepper, diced (about 1 1/4 cups)
1	small red pepper, diced (about 1 1/4 cups)
1	package (10 ounces) mushrooms, sliced
2	teaspoons garlic powder
1	can (28 ounces) diced tomatoes, including liquid from can
	Salt to taste
	Fresh basil leaves for garnishing (optional)

1. Preheat oven to 400°F. Line a baking sheet with foil and set aside.
2. 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.
3. 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.
4. 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.