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Spicy Tomato-Jalapeño Chicken Breasts

4 large boneless skinless chicken breast halves (abt 7 oz ea)
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon of olive oil
one 14 1/2 ounce can of petite-cut diced tomatoes with zesty jalapeños, such as Del Monte's
1 tablespoon of nonpareil capers rinsed, drained
1 tablespoon of minced fresh oregano (or 1 tspn dried oregano)

Sprinkle chicken on both sides with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Arrange chicken in a single layer and cook without moving 3 minutes, until browned. Turn and cook 2 to 3 minutes more.

Add tomatoes, capers and oregano to skillet. Reduce heat to medium-low; cover and simmer 9 minutes until chicken is just cooked through. Transfer chicken to plates and spoon sauce over top.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 40 grams
Fat: 8 grams
Calories: 262

Formatted for MC6 06-09-2003 by Joe Comiskey - Mad's Recipe Emporium

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