Provencal Chicken Cutlets
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Roasted red peppers, kalamata olives and capers make this fast and easy chicken recipe into a Mediterranean-inspired favorite.
Ingredients
4 skinless, boneless chicken breast halves
.13 tsp. salt
.13 tsp. Freshly ground pepper
1 tbsp. olive oil
1 can garlic and onion flavored diced tomatoes
1/2 c. sliced roasted red pepper
2 tsp. pesto sauce
8 Kalamata olives
1 tsp. capers
1/3 c. slivered basil leaves
Instructions
Pound chicken between sheets of waxed paper to 1/2 inch thick. Season on both sides with salt and pepper.
In large skillet, heat oil over medium-high heat. Cook chicken 3 to 4 minutes per side, until browned and cooked through. Remove from skillet to plate; cover to keep warm.
Add tomatoes, roasted red pepper, pesto, olives, and capers to skillet. Bring to a boil over medium heat; simmer 3 minutes or until thickened. Remove skillet from heat; stir in basil. Serve over chicken.
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