s SICILIAN CHICKEN *****
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s SICILIAN CHICKEN *****
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Ingredients
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Instructions Instructions: *** 10-23-2009 excellent, yummy *** Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine. 4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon olive oil 3 tablespoons all-purpose flour 1/2 cup dry white wine 1/2 cup sliced Sicilian olives 1/4 cup golden raisins 1 tablespoon balsamic vinegar 1 teaspoon dried oregano 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained 1/4 cup chopped fresh basil Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil. Yield: 4 servings (serving size: 1 chicken breast half and about 6 tablespoons sauce) CALORIES 304 (20% from fat); FAT 6.8g (sat 1.2g,mono 3.9g,poly 1g); IRON 2.5mg; CHOLESTEROL 99mg; CALCIUM 59mg; CARBOHYDRATE 18.2g; SODIUM 671mg; PROTEIN 41.3g; FIBER 2.6g Cooking Light, SEPTEMBER 2007 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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