4 Chicken breasts halves
;boneless, skinless
1/8 ts Salt
1/8 ts Freshly ground pepper
1 tb Olive oil
14 1/2 oz Can diced tomatoes; garlic
;and onion flavored
1/2 c Roasted red pepper; sliced
2 ts Pesto sauce
8 Kalamata olives; pitted &
;slivered
1 ts Capers
1/3 c Slivered basil
Pound chicken between sheets of waxed paper to 1/2 inch thick. Season
on both sides with salt and pepper. In large skillet, heat oil over
medium-high heat. Cook chicken 3 to 4 minutes per side, until
browned and cooked through. Remove from skillet to plate; cover to
keep warm. Add tomatoes, roasted red pepper, pesto, olives, and
capers to skillet. Bring to a boil over medium heat; simmer 3 minutes
or until thickened. Remove skillet from heat; stir in basil. Serve
over chicken. Nutrition Info per serving: 250 calories (37% from
fat), 10 g fat (2 g saturated), 75 mg cholesterol, 770 mg sodium, 10
g carbohydrate (3 g fiber), 29 g protein. % Daily Values: 10%
calcium, 15% iron.
