Easy Chicken Veracruz

Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation for chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 283 Calories

Ingredients

• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 2 tablespoons olive oil, divided
• ½ cup cherry tomatoes, halved
• salt and cracked black pepper to taste
• 1 (15 ounce) jar Classico® Tomato and Basil Sauce
• ½ cup pitted green olives, coarsely chopped (Optional)
• 3 tablespoons capers for garnish (Optional)

Recipe Instructions

Step 1

Salt and pepper the chicken breasts on both sides.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.