Chicken Breasts With Tomato, Red Pepper and Thyme

Ingredients

• 4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds
• Salt and freshly ground pepper to taste
• 8 ripe plum tomatoes, about 1 1/4 pounds
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• ½ cup finely chopped onion
• 1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes
• 2 tablespoons red-wine vinegar
• ¼ cup fresh or canned chicken broth
• 12 small imported black olives
• 1 bay leaf
• 8 sprigs fresh thyme or 1 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    417 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 38 grams protein; 109 milligrams cholesterol; 286 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
2. Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
3. Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.

30 minutes