Chicken Breast Fillets with Red and Yellow Peppers

Yield: 6 servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture)
Source: Cooking Light, March 2001
CL Comments: The sauce for these chicken breasts--with tomatoes, olives, and oregano--is reminiscent of the classic puttanesca sauce.
Amy's Comments: This was very tasty. Loved the olives in it. Pretty easy/quick to make and was chock full of pretty veggies. I served over some plain couscous that I had cooked in chicken broth and stirred in some chopped fresh oregano. This one is worth repeating. (esp for the points value!)

INGREDIENTS:

1 tablespoon olive oil
3 cups onion sliced crosswise
1 large yellow bell pepper, cut into 1/4-inch strips
1 large red bell pepper, cut into 1/4-inch strips
2 1/3 cups coarsely chopped tomato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
20 kalamata olives
Cooking spray
6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontallys

INSTRUCTIONS:

  1. Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
  2. Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
  3. Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.
  4. Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.

NUTRITIONAL INFO:

H.U: 4 per serving or Core
CALORIES 211 (23% from fat); FAT 5.3g (sat 0.9g, mono 2.7g, poly 1.1g); PROTEIN 28.1g; CARB 12.6g; FIBER 3.1g; CHOL 66mg; IRON 2.1mg; SODIUM 344mg; CALC 47mg;

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