Recipe prepared by Peppers Fine Foods' Chef John Lawrence at the American Heart Association's "Go Red" Event at St. Vincent's Hospital in Worcester, Friday night, Feb. 24, 2011:
Chicken Breasts with Tomato Kalamata Sauce Recipe
Ingredients
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 4 boneless, skinless chicken breast halves {about 4 ounces each), all visible fat discarded
- 1 teaspoon olive or canola oil
- 1/2 cup water
- 1 medium tomato, seeded if desired and chopped
- 12 kalamata olives, coarsely chopped medium garlic clove, minced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 ounces reduced-fat feta cheese, crumbled
Directions for Chicken Breasts with Tomato Kalamata Sauce
In a small bowl, stir together the oregano, paprika, and chili powder. Sprinkle over the chicken. Using your fingertips, press the mixture firmly onto the chicken so the mixture adheres.
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 5 minutes. Turn and cook for 4 minutes, or until the chicken is no longer pink in the center. Transfer to a serving plate.
Put the remaining ingredients except the feta in the skillet. Stir. Increase the heat to medium high and bring to a boil, scraping the bottom and side of the skillet to dislodge any browned bits. Boil for 2 1/2 to 3 minutes, or until the sauce is reduced to 1 cup, stirring frequently. Spoon over the chicken. Sprinkle with the feta.
Serves 4; 3 ounces chicken and 2 tablespoons sauce per serving
Nutrients per Serving: Calories 196, Total Fat 7.0 g, Saturated Fat 1 .5 g, Polyunsaturated Fat 1 ..0 g, Monounsaturated Fat 3.5 g, Cholesterol 70 mg, Sodium 476 mg, Carbohydrates 4 g, Sugars 1 g, Fiber 1 g, Protein 29 g
Dietary Exchanges: 1 vegetable, 3 1/2 lean meat