Ingredients
-
1 teaspoon olive oil
-
4 skinless chicken breast halves
-
1/2 medium onion, minced
-
2 cloves garlic, minced
-
1 (14 1/2 ounce) can cut-up tomatoes
-
1/2 teaspoon cinnamon
-
1/4 teaspoon cayenne pepper
-
salt and black pepper
-
1 tablespoon lemon juice
-
1/4 cup minced parsley
-
1/2 cup Greek olive, cut in half and pitted
Instructions
- In a large nonstick skillet, heat olive oil over medium heat.
- Brown chicken on both sides.
- Add onion and garlic; cook 2 minutes.
- Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
- Simmer, covered, 15 minutes.
- Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
- Remove chicken to a warm platter.
- Bring sauce to boil with lemon and parsley.
- Boil a few minutes until slightly thickened.
- Pour over chicken.
- Serve with rice or noodles.