Creamy Tomato-Basil Chicken
Green Olive Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ cup olive oil
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- 1 cup heavy cream
- ½ cup chopped fresh basil, divided
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper, if desired.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Reduce heat to medium; add tomatoes, cream, and 5 Tbsp basil. Cook 6 to 8 minutes or until sauce is thickened. Sprinkle with 3 Tbsp basil.
Side Dish Ingredients
- ⅓ cup olive oil vinaigrette
- ⅓ cup crumbled feta cheese
- 1 (10-oz) pkg spinach
- ⅓ cup sliced green olives
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
372
|
84
|
456
|
| Fat (g) | 26 | 8 | 34 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 1 | 0 | 1 |
