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  Recipe Home » Poultry » PROVENCAL CHICKEN CUTLETS
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  PROVENCAL CHICKEN CUTLETS
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 205
Ingredients:
4 chicken breasts halves; boneless, skinless
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbls. olive oil
14-1/2-oz. can diced tomatoes; garlic and onion flavored
1/2 C. roasted red pepper; sliced
2 tsp. pesto sauce
8 olives; pitted and ;slivered
1 tsp. capers
1/3 C. slivered basil
Instructions:
Pound chicken between sheets of waxed paper to 1/2-inch thick. Season on both sides with salt and pepper. In large skillet, heat oil over medium-high heat. Cook chicken for 3 to 4 minutes per side, until browned and cooked through. Remove from skillet to plate; cover to keep warm. Add tomatoes, roasted red pepper, pesto, olives, and capers to skillet. Bring to a boil over medium heat; simmer for 3 minutes or until thickened. Remove skillet from heat; stir in basil. Serve over chicken.
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