Spicy Tomato-Jalapeño Chicken Breasts

[Anonymous]

This recipe came from the Atkins website. I made it last night and there weren't any leftovers for me to have today. My entire family loved this.


4 large (about 7 ounces each) boneless skinless chicken breast halves
Salt and pepper
1 tablespoon olive oil
1 can (14 1/2 ounces) petite cut diced tomatoes with zesty jalapeños (such as Del Monte's)
1 tablespoon nonpareil capers, rinsed and drained
1 tablespoon minced fresh oregano or 1 teaspoon dried



1. 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.
2. 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.

I didn't add the caper cause 1) I don't even know what they are and 2) I couldn't find them at the store......lol. My kids don't like spicy foods so I made them the same thing but used DelMonte Diced Tomatoes with Italian seasoning and it was yummy too.


Carbohydrates: 4 grams

Net Carbs: 4 grams

Protein: 40 grams

Fat: 8 grams

Calories: 262

Okay for induction

[LILREDKIM1]

CAPERS.......(I DIDN'T KNOW WHAT THEY WERE EITHER!)

SO....I looked them up and wanted to share the information. They might really add zest to the recipe. Thank you I will probably try it sometime:
GREAT! javascript:emoticon('')

caper
[KAY-per]
The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar BRINE. Capers range in size from the petite nonpareil variety from southern France (considered the finest), to those from Italy, which can be as large as the tip of your little finger. There are also the Spanish-imported stemmed caperberries that are about the size of a cocktail olive. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes. :twisted: