Olive Chicken

Name: Olive Chicken
Ingredients: 4 boneless skinless chicken breast halves (1 1/2 pounds); 2 tablespoons olive oil; 1 onion, sliced; 2 garlic cloves, minced; 15 ounces crushed tomatoes; 5 34 ounces green olives, sliced and pitted, drained; 2 tablespoons finely shredded lemon peel; 1 teaspoon dried oregano, crushed

8 ingredients

10 steps

Ingredients

4 boneless skinless chicken breast halves (1 1/2 pounds)
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, minced
15 ounces crushed tomatoes
5 34 ounces green olives, sliced and pitted, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed

Directions

1

In a large skillet, brown chicken in hot olive oil over medium high heat for five minutes, turning once.
2

Remove chicken from skillet; set aside.
3

Add onion to the skillet.
4

Cook over medium heat for 8 to ten minutes or until tender and lightly browned, stirring occassionally and adding garlic the last 1 minute of cooking.
5

Stir tomatoes, olives, lemon peel and oregano into the onion mixture.
6

Place chicken on tomato mixture.
7

Bring to boiling; reduce heat.
8

simmer, covered, 13 to 15 minutes or until chicken is no longer pick (170 degrees).
9

Place chicken on a platter, season tomato mixture with pepper.
10

Spoon tomato mixture over the chicken.