Tomato-Lime Chicken

Name: Tomato-Lime Chicken
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 onion, diced; 1/2 green bell pepper, diced; 1/4 cup all-purpose flour; salt and ground black pepper to taste; 2 large skinless, boneless chicken breast halves, pounded thin; 1/2 lime, juiced; 4 roma (plum) tomatoes, diced; 1 pinch dried oregano; 2 tablespoons water (optional); 4 slices provolone cheese

11 ingredients

4 steps

Ingredients

1 tablespoon extra-virgin olive oil
1/2 onion, diced
1/2 green bell pepper, diced
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 large skinless, boneless chicken breast halves, pounded thin
1/2 lime, juiced
4 roma (plum) tomatoes, diced
1 pinch dried oregano
2 tablespoons water (optional)
4 slices provolone cheese

Directions

1

Heat olive oil in a skillet over medium heat; saute onion and green bell pepper until tender, 5 to 10 minutes.
2

Mix flour, salt, and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture; toss to coat.
3

Place coated chicken into skillet with onion mixture. Cook until chicken is browned, 3 to 4 minutes per side. Drizzle lime juice over chicken mixture.
4

Stir tomatoes and oregano into chicken mixture, cover skillet with a lid, and cook until tomatoes soften, sauce thickens, and chicken is no longer pink in the center, 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.