(makes 4 servings)
Ingredients: | |||
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3 tablespoons all-purpose flour |
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4 skinless and boneless chicken breast halves |
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Lowfat cooking spray |
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2 bell peppers (any color), cut into bite-sized pieces |
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1 onion, thinly sliced |
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3 cloves garlic, minced |
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1 teaspoon paprika |
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1/8 teaspoon cayenne pepper |
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1 14-1/2 ounce can diced tomatoes, undrained |
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1/4 cup low-sodium chicken broth |
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1/4 cup olives, pitted and sliced |
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1 tablespoon fresh oregano
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Directions: | |||
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1. | Place flour in a shallow dish then add chicken, one piece at a time, and coat both sides then set aside. | ||
2. | Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4-5 minutes.) Remove chicken from skillet and set aside. | ||
3. | To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3-4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute. | ||
4. | Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10-15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat. | ||
5. | Serve chicken on a platter with the tomato sauce spooned over and garnished with fresh oregano. |
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