Creamy Tomato-Basil Chicken
Green Olive Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ½ (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- ½ cup heavy cream
- ¼ 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 hot oil 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 2 Tbsp basil. Cook 6 to 8 minutes or until sauce is thickened. Sprinkle with 2 Tbsp basil.
Side Dish Ingredients
- 1 (5-oz) pkg spinach
- 2½ Tbsp crumbled feta cheese
- 2½ Tbsp sliced green olives
- 2½ Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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 |
| Sodium (mg) | 232 | 320 | 552 |
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