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Ingredientes
- 4 lrg boneless skinless chicken breast halves (abt 7 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 can petite-cut diced tomatoes with
- Â Â zesty jalapenos (14 1/2 ounce)
- Â Â (such as Del Monte's)
- 1 Tbsp. nonpareil capers rinsed, liquid removed
- 1 Tbsp. chopped fresh oregano
- Â Â (or possibly 1 tspn dry oregano)
Direcciones
- Sprinkle chicken on both sides with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Arrange chicken in a single layer and cook without moving 3 min, till browned. Turn and cook 2 to 3 min more.
- Add in tomatoes, capers and oregano to skillet. Reduce heat to medium-low; cover and simmer 9 min till chicken is just cooked through. Transfer chicken to plates and spoon sauce over top.
- This recipe yields 4 servings.
- Description: "This piquant entree can be on the table in less than half an hour.
- Be sure not to let the sauce boil. The low simmer keeps the chicken tender. For extra heat, garnish with fresh sliced jalapenos."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 36 | 43% |
| Total Fat 4.04g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 30mg | 1% |
| Potassium 137mg | 4% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.14g | 0% |
| Protein 10.78g | 17% |
