Classic Portuguese Chicken with Peppers & Olives Recipe

INGREDIENTS

6 boneless skinless chicken breast halves 1 teaspoon salt 1/2 teaspoon red pepper flakes 1/4 teaspoon black pepper 1 tablespoon olive oil 2 large onions, halved and sliced 2 red bell peppers, sliced 2 cloves garlic, minced 1/2 cup sliced black olives

PREPARATION:

1. Preheat oven to 475°F. Sprinkle chicken with salt, red pepper and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes. Turn chicken; cook 4 minutes more. Remove chicken to casserole with cover.
2. Add onions to same skillet and cook 2 to 3 minutes, stirring often, adding a little water if onion starts to brown too much. Add bell peppers and garlic and cook, covered, 2 to 3 minutes longer, adding additional water if needed to prevent burning. Stir in olives.
3. Pour onion mixture over chicken. Cover; bake 15 minutes or until chicken is no longer pink in center.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 474 mg Protein 27 g Fiber 3 g Carbohydrate 11 g Cholesterol 69 mg Saturated Fat 1 g Total Fat 8 g Calories from Fat 30 % Calories 217 DIETARY EXCHANGE: Vegetable 2 Meat 3