Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Salsa |
| ⅓ cup | Plum Tomatoes; Diced |
| ⅓ cup | Zuch; Diced |
| 2 tablespoons | Ripe Olives; Chopped |
| 2 teaspoons | Capers |
| 4 \N | Boneless Skinless Chicken Breast Halves |
| 2 tablespoons | Italian Bread Crumbs |
| 2 teaspoons | Olive Oil |
| 2 tablespoons | Water |
| \N \N | Black And Green Olives; Optional |
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 hot.
Reduce heat to low; add water. Cover and cook 8 minutes or until chicken is done. Serve with salsa mixture; garnish with black and green olives, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jul 14, 1999, converted by MM_Buster v2.0l.