Categories: Sonoma Lunch_Dinner Phase 2
Ingredients
- 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano
- 1/4 cup pitted kalamata or ripe olives
- 6 cloves garlic, minced
- 1/4 teaspoon fennel seed, crushed
- 2 tablespoons chopped fresh basil
- 1/4 cup finely shredded reduced-fat Asiago or Parmesan cheese
Directions
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Sprinkle chicken breasts with salt and pepper. In a very large skillet heat oil over medium-high heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (170°F), turning once. Transfer chicken to a serving platter; keep warm.
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Meanwhile, in a medium saucepan combine undrained tomatoes, olives, garlic, and fennel. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in basil just before serving. Serve sauce over chicken. Sprinkle with cheese.