CHICKEN BREASTS WITH TOMATOES AND OLIVES RECIPES

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MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES ...



Mediterranean Chicken Breasts With Tomatoes and Olives ... image

This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 teaspoon olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
1 teaspoon minced garlic clove (about 2 cloves)
1 (15 ounce) can diced tomatoes, with their liquid
1/2 cup kalamata olive, pitted and chopped (or use green olives)
1 teaspoon dried oregano (or 1 tbsp. fresh)
1 teaspoon dried basil (or 1 tbsp. fresh)

Steps:

  • In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
  • Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
  • Add the chicken and cook until it is heated through.
  • Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

Nutrition Facts : Calories 230.3, FatContent 8, SaturatedFatContent 1.3, CholesterolContent 68.4, SodiumContent 455, CarbohydrateContent 11, FiberContent 2.6, SugarContent 5.2, ProteinContent 28.6

CHICKEN BREASTS WITH OLIVES AND TOMATOES RECIPE - NYT COOKING



Chicken Breasts With Olives and Tomatoes Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
2 1/4 pounds skinless and boneless chicken breasts
1 medium onion, chopped
1 pound canned plum tomatoes, very well drained and chopped
18 Nicoise olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Steps:

  • In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
  • Preheat oven to 375 degrees.
  • Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
  • Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 411, UnsaturatedFatContent 18 grams, CarbohydrateContent 7 grams, FatContent 26 grams, FiberContent 2 grams, ProteinContent 37 grams, SaturatedFatContent 6 grams, SodiumContent 686 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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