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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
1
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.
2
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.
3
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.
4
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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