- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- Salt and cracked black pepper to taste
- 2 tablespoons olive oil, divided
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (15 ounce) jar Classico® Tomato and Basil Sauce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup pitted green olives, coarsely chopped (optional)
- capers, drained
- Salt and pepper the chicken breasts on both sides.
- Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet.
- Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes.
- Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more.
- Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.
04/15/2018
recipepes.com
Easy Chicken Veracruz, recipe
PT15M
PT1H
5
455 calories