An easy one-dish meal from Better Homes and Gardens magazine eons ago.
Servings: 4Prep Time: 15 min Cook Time: 30 min
4 boneless, skinless chicken breasts
2 Tbsp Olive Oil
1 med onion, sliced
2 cloves garlic, minced
1 (15-oz.) crushed tomatoes
1 (5.75 oz) jar green olives, drained, sliced
2 Tbsp finely shredded lemon peel
1 tsp. dried oregano, crushed
3 Tbsp. snipped Italian parsley for garnish
In large skillet, brown chicken in hot oil over med-high heat, turning once. Remove chicken from skillet and set aside. Add onion to skillet, cook over med heat until tender.Add garlic last, a minute or so before you think the onions are done.
Stir tomatoes, olives, lemon peel and oregano into onion mixture. Place chicken on top of tomato mixture. Bring to a boil, reduce heat to simmer. Simmer, covered, about 15 minutes or until chicken is no longer pink.
To serve, place chicken on platter. Season tomato mixture with salt and pepper and spoon over chicken. Sprinkle with parsley.
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