Monday, March 14, 2011

Sicilian Chicken

Last night I stumbled upon what turned out to be another great Cooking Light recipe. I wanted to make something using a few of the random ingredients that I already had on hand. After searching the internet for a bit, I came across this recipe for Sicilian Chicken. The dish was incredibly simple to make and it only took about 20 minutes. I loved that despite the fact that it's healthy (300 calories/6 grams fat), the dish had tons of flavor. This is a great week night recipe for when you want something fast and healthy.

Sicilian Chicken
** adapted from Cooking Light
print recipe

Serves 4
Prep/Cook Time: 20 minutes

4 (6 oz) skinless, boneless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 T. olive oil
1/2 c. dry white wine
1/2 c. sliced Sicilian or Spanish olives
1/4 c. golden raisins
1 T. balsamic vinegar
1 tsp dried oregano
1 (14.5 oz) can diced no-salt added tomatoes, undrained
1/4 c. chopped fresh basil

Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring a boil. Reduce the heat, and simmer 8 minutes or until chicken is done. Serve garnished with chopped basil.

** I served mine with a side of orzo and a big salad. If you make orzo, I suggest boiling a pot of water while you cook the chicken. The water will be boiling about the same time you start adding the remaining  ingredients to the chicken and everything will be done at the same time.

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