Easy Chicken Veracruz
""Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa."..."
INGREDIENTS
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4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
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Salt and cracked black pepper to taste
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2 tablespoons olive oil, divided
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1 onion, sliced
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 (15 ounce) jar Classico® Tomato and Basil Sauce
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1/2 cup cherry tomatoes, halved
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1/2 cup pitted green olives, coarsely chopped (optional)
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capers, drained
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