Chicken with Olives

Looking for a new way to cook chicken? Try this savory recipe that includes tender chicken, ripe and green olives, crushed tomatoes, and spicy capers. This recipe is seasoned with fresh lemon, Italian flat-leaf parsley, and a hint of oregano for an Italian flair. This dish is excellent served over a bed of pasta and with a side of leafy romaine and tomato salad.
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 Tbsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15-oz. can crushed tomatoes
1 5.75oz. jar sliced pitted green olives, drained
1 2.25-oz. can sliced pitted ripe olives, drained
2 Tbsp. capers, drained
2 Tbsp. finely shredded lemon peel
1 tsp. dried oregano, crushed
3 Tbsp. snipped fresh Italian (flat-leaf) parsley
Directions
1In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
2Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
3To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.