4 Boneless, Skinless Chicken Breasts
1/4 cup olive oil
2 medium red bell peppers, seeded and cut into strips
or 2 medium yellow bell peppers, seeded and cut into strips
1 package mushrooms, 6 to 8 oz.; sliced
2 cloves garlic, thinly sliced
1/2 teaspoon oregano
1 can diced tomatoes, 14.5 oz.
1/16 Salt and pepper, to taste
1/16 Parmesan cheese, grated
1. Heat 2 tablespoons oil in large nonstick skillet to medium. Sauté peppers, mushrooms, garlic and oregano 5 minutes. Add tomatoes; cook on medium-low 5 minutes or until peppers are soft. Transfer vegetables to bowl and keep warm.
2. Wipe skillet clean; heat remaining oil to medium-high. Wash hands. Sprinkle both sides of chicken breasts with salt and pepper to taste. Wash hands. Cook chicken, turning once, 10 to 12 minutes or until done (internal temp 170°F).
Add vegetables to the chicken in the p[an and let it simmer for a few minutes.
** I also added chopped onion**
** I omitted the mushrooms**
This recipe can also be used with pork.
Me: Kristine (age 36)