Another awesome find thanks to my good friend Melanie. All I can say is that my recipe books are literally filled with simple yet amazing recipes courtesy of Mel. Originally found on My Food And Family, I made a few slight changes to it. My kids loved it – even the tomato-hater. I’ll definitely be adding this one to my recipe repertoire. Enjoy.
Ingredients:
4-6 small boneless skinless chicken breasts
1 small onion, chopped
2 t. dried oregano
14.5 oz of canned Italian-style diced tomatoes
1/4 c. sun dried tomato vinaigrette salad dressing
4-5 cloves garlic, minced
1 t. salt
2 t. pepper
1/4 c. pimento-stuffed green olives, sliced
Cooked rice
Cook rice as directed. Meanwhile, spray a large, non-stick pan with cooking spray and put on medium heat. Add onions, oregano and chicken and cook for approximately 6 minutes or until chicken is lightly browned on both sides and onions are crisp-tender.
Then add tomatoes, dressing, garlic, salt and pepper; stir gently.
Continue cooking another 5 or 6 minutes, or until chicken is cooked through. Stir in olives.
Serve over bed of rice.