26 26
YIELD
4 servings
ACTIVE
32 minutes
TOTAL
40 minutes
2 TBSP ALL-PURPOSE FLOUR
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 6 OZ EACH)
1 TBSP OIL
2 MEDIUM YELLOW BELL PEPPERS, CUT IN STRIPS
1 MEDIUM ONION, SLICED
1 PKG (8 OZ) SLICED MUSHROOMS
1 CUP JARRED MARINARA SAUCE
¼ CUP WATER
¼ CUP PITTED KALAMATA OLIVES
½ CUP SHREDDED MOZZARELLA
Spread flour on wax paper; dip chicken in flour to coat.
Heat 1½ tsp oil in a 12-in. nonstick skillet over medium high heat. Cook chicken 8 to 10 minutes, turning once, until browned and cooked through; put in an 8 x 8 x 2-in. baking dish.
Heat remaining oil in same skillet over medium-high heat. Add peppers, onion and mushrooms; sauté 12 minutes or until tender.
Off heat, pour sauce into skillet; stir in water and olives. Spoon over chicken in baking dish; sprinkle with cheese. Cover with plastic wrap, then tightly cover with nonstick foil. Freeze up to 3 months.
TO REHEAT Thaw in refrigerator overnight. Heat oven to 350°F. Remove foil and plastic wrap, then re-cover with the nonstick foil. Bake 35 to 40 minutes until sauce bubbles around edges, cheese melts and chicken is heated through.
CALORIES 359 TOTAL FAT 12G SATURATED FAT 4G CHOLESTEROL 113MG SODIUM 469MG
TOTAL CARBOHYDRATES 15G DIETARY FIBER 3G PROTEIN 44G
