easy chicken veracruz

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and cracked black pepper to taste
• 2 tablespoons olive oil, divided
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 (15 ounce) jar classico® tomato and basil sauce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup pitted green olives, coarsely chopped (optional)
• capers, drained

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• salt and pepper the chicken breasts on both sides.
• heat oil in skillet over medium-high heat. place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees f. remove chicken from skillet.
• add remaining oil to pan. stir in onions and red and green bell peppers. cook and stir until the onions are softened and slightly browned, about 5 minutes.
• stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. return the chicken to the pan and cook until chicken is heated through, a few minutes more.
• serve over hot rice or quinoa. garnish with chopped cherry tomatoes, green olives, and capers.