Chicken with red peppers

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boned and skinned chicken breast halves
¼ teaspoon Black pepper
2 teaspoons Olive oil
3 mediums Onions; halved and sliced
2 mediums Sweet red peppers; cut into strips
⅓ cup Canadian bacon; finely chopped
2 Cloves garlic; minced
2 cups Canned tomatoes; drained and chopped
6 Pitted black olives; halved
6 Pitted green olives; halved

Directions

Sprinkle the chicken with the black pepper. In a large nonstick skillet over medium-high heat, warm the oil. Add the chincken and cook, stirring frequently, until it is lightly browned on both sides. Remove the chicken and set aside.

Add the onions, red peppers, bacon and garlic to the same skillet. Cook over medium heat, stirring occasionally, until all the vegetable are tender, about

10 minutes.

Add the tomatoes and bring the mixture to a boil. Cover and cook, stirring occasionally, for 10 minutes. Stir in the chicken, cover and simmer until the chicken is cooked through, about 10 minutes. Uncover the skillet and cook over high heat until most of the liquid has evaporated, about 3 minutes. Stir in the black and green olives.

NOTES : Skillet my foot. :-) The skillet was fine for the chicken alone, but once the veggies got added I had to switch to a larger pot to hold the mixture.

Recipe by: Quick and Healthy Cooking, May 1995 Posted to EAT-LF Digest by "Will Grant <wsgrant@...>" <wsgrant@...> on Jun 2, 1998

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