Ingredients and Weight:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (15 ounces) diced tomatoes
- 1/2 cup dry white wine
- 1/4 cup jarred pepperoncini peppers, sliced
- 1/4 cup chopped kalamata olives
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden brown.
- Remove the chicken from the skillet and transfer it to a baking dish.
- Add onion and garlic to the skillet and cook until softened.
- Stir in bell peppers and tomatoes, and cook until the peppers are tender and the tomatoes have thickened.
- Pour in white wine and cook until almost reduced.
- Stir in pepperoncini peppers and olives.
- Pour the sauce over the chicken and bake for 45-50 minutes or until the chicken is cooked through.
Nutritional Information:
Per serving (1 chicken breast with 1/4 cup sauce):
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
- Fiber: 5g
Dish Characteristics:
- Tender chicken with flavorful Mediterranean flavors
- Vibrant colors from the bell peppers and olives
- Aromatic and slightly spicy from the pepperoncini peppers
- Can be paired with rice, pasta, or vegetables
User Comments:
- "Absolutely delicious! The chicken was so moist and the sauce had the perfect balance of flavors."
- "I love the combination of olives and pepperoncini peppers. It added a unique and savory touch."
- "This dish was easy to make and perfect for a weeknight dinner."
Special Precautions and Tips:
- If pepperoncini peppers are not available, you can use sliced jalapeños instead.
- Serve the chicken with lemon wedges for a refreshing contrast.
- Leftovers can be stored in the refrigerator for up to 3 days.
