Sicilian Chicken

Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine.

Yield: 4 servings (serving size: 1 chicken breast half and about 6 tablespoons sauce)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1  tablespoon  olive oil
• 3  tablespoons  all-purpose flour
• 1/2  cup  dry white wine
• 1/2  cup  sliced Sicilian olives
• 1/4  cup  golden raisins
• 1  tablespoon  balsamic vinegar
• 1  teaspoon  dried oregano
• 1  (14.5-ounce) can diced no-salt-added tomatoes, undrained
• 1/4  cup  chopped fresh basil

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.

Nutritional Information

Calories:

304 (20% from fat)

Fat:

6.8g (sat 1.2g,mono 3.9g,poly 1g)

Protein:

41.3g

Carbohydrate:

18.2g

Fiber:

2.6g

Cholesterol:

99mg

Iron:

2.5mg

Sodium:

671mg

Calcium:

59mg