cup shredded Italian cheese blend or mozzarella cheese (optional)
In large, nonstick skillet over medium heat, heat oil.
Cook chicken 3 to 4 minutes per side, until browned. Add tomatoes, basil, oregano, salt and pepper; reduce heat to medium-low.
Cover and simmer 10 to 15 minutes, until meat thermometer inserted in center registers 170° F. To serve, sprinkle with cheese and olives. Serve with pasta, if desired.
Serving Size 226g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Calories 220
Total Fat10g (15%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol85mg (28%)
Sodium350mg (15%)
Total Carbohydrate5g (2%)
Dietary Fiber 1g
Sugars 2g
Protein30g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* 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.
Ann Victoria Paras - Farmingdale, NJ
12/31/2009 10:49:43 AM
This is one recipe I can't wait to try. It looks like it will be really tasty.
Mary Richie - Chicago suburb, IL
12/30/2009 9:46:31 PM
You know, in mid winter why don't you have us use drained whole canned tomatoes Or also use a small portion of the juice from the can. Fresh tomatoes in January are expensive and tasteless. I like the idea of using olives, that makes this an inventive taste for that ubitutious chicken breast.
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