Mediterranean Chicken With Salsa

Mediterranean Chicken With Salsa
Photo by HOWARD L. PUCKETT

Ingredients

  • 1/3 cup diced zucchini
  • 2 teaspoons olive oil
  • ¾ cup bottled chunky salsa
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 2 teaspoons olive oil
  • Black and green olives (optional)
  • + 13 more ingredients
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 2 tablespoons chopped ripe olives
    • 2 tablespoons chopped ripe olives
    • 1/3 cup diced plum tomato
    • ¾ cup bottled chunky salsa
    • 1/3 cup diced zucchini
    • 2 tablespoons water
    • Black and green olives (optional)
    • 2 teaspoons capers
    • 2 tablespoons water
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 2 teaspoons capers
    • 1/3 cup diced plum tomato

Combine the first 5 ingredients in a bowl, and set aside. Sprinkle chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low; add water. Cover and cook 8 minutes or until chicke...

View full recipe at My Recipes

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