“As special as it is simple to prepare, this flavourful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house.” —Mary Relyea, Canastota, New York
Photo: Taste of Home
- 4 boneless skinless chicken breast halves 6 ounces each
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
- 1 pint grape tomatoes
- 16 pitted Greek or ripe olives sliced
- 3 tbsp capers drained
- Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.
- Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.
1 serving: 336 calories, 18g fat (3g saturated fat), 94mg cholesterol, 631mg sodium, 6g carbohydrate (3g sugars, 2g fibre), 36g protein.
Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.