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Chicken with Sundried Tomatoes and Klamata Olives
Chicken with Sundried Tomatoes and Klamata Olives

Chicken with Sundried Tomatoes and Klamata Olives

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup sliced sundried tomatoes in oil and herbs, reserve oil
4 garlic cloves, put through press
1/2 cup sliced pitted Klamata Olives, reserve liquid
1/2 cup pine nuts (optional)
1 cup chopped parsley
4 chicken breasts, boned and skinned and pounded flat about 1/2 inch and sprinkled with Italian Seasoning
A few Tbsp. water
Cooked Minute Rice
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Let's Make It
Place oil from tomatoes in hot large skillet, reserve about 1 Tbsp. Add garlic and brown. Add sundried tomatoes, Klamata Olives, pine nuts, and chopped parsley. Mix around in pan until parsley is cooked.
Remove from pan and add the rest of the sun dried tomato oil to pan. Place chicken breasts in pan and cook about 7 minutes on a side or until almost done.
Add sundried tomato mixture back to pan, add reserved liquid from olives & mix around until the browning on pan is made into a broth. If needed add a few Tbsp. of water. and finish cooking chicken.
Place cooked Minute Rice on serving platter, place chicken over cooked Minute Rice and cover chicken with sundried tomato mixture. Or do the same on individual plates.
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