Tuesday, August 2, 2011

Chicken Breasts with Olives and Tomatoes


I was looking for a flavorful chicken dish that required very little stove or oven time.  I found it!  This chicken was fabulous, it is spicy, moist and flavorful.  This is a light with about 300 calories per serving.  A great meal whether you are watching your calories or not!  Perfect meal to make during this record breaking hot summer.  10 minutes or less on the stove.  The rest is in the crock pot. 

When stirring it around 3 hours into the cooking the chicken became so moist that it started breaking apart, so I had the idea to shred it and let all those delicious juices be absorbed into the chicken.  It worked out perfectly and it was incredible.  I made a plate for Em and I.  However, Em was not in the mood for chicken apparently.  So, I ate hers too. It was that good!  Buon Appetito!



Recipe adapted from Cooking Light

Chicken Breasts with Olives and Tomatoes
2 pounds chicken breasts, boneless and skinless
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
2 tablespoons minced garlic
2 tablespoons onion, grated
1/4 cup dry white wine
5 tablespoons tomato paste, divided 
1 tablespoon Italian seasoning
3 teaspoons crushed red pepper flakes
2 (14.5-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. 


Add garlic and onion to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. 


Place wine mixture in cooker. Add 3 tablespoons tomato paste, crushed red pepper, Italian seasoning and tomatoes to cooker. 


Cover and cook on HIGH 3-4 hours. Stir chicken until it becomes shredded.  Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, 2 tablespoons of tomato paste and parsley.  


Remove from crock pot and serve over rice, with a dollop of mascarpone cheese or sour cream.  SERVES 8.

 
Click here for a printable version of this recipe - The Slow Roasted Italian.com

12 comments:

  1. This looks so warm and yummy. I bet it has great flavor. I'll be making this at the first hint of Fall!

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  2. Yum! I love crockpot recipes...and low-cal? Terrific! Great idea to shred the chicken!

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  3. Crockpot recipes are such a time saver in the summertime and they don't heat up the kitchen. It looks like this yummy chicken dish has lots of flavor.

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  4. You have got to stop POSTING such great recipes in the early mornings!!! LoL this looks really delicious! I do not think you can have enough chicken recipes. Nothing better than setting it on the crockpot coming home after a long day and all you need to do is grab a bowl!!

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  5. Really nice recipe. Loved the colours in the dish!! Absolutely mouth-watering!! Have you got anything left for me?
    http://cosmopolitancurrymania.blogspot.com

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  6. You already know I adore a good crockpot recipe. I especially love them in the summertime! This looks great.

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  7. Thanks for stopping by my blog and allowing me to find yours - so many wonderful things to explore and make, including this chicken dish. I'm always on the lookout for new and different ways to make chicken.

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  8. I am pleased to meet you love these recipes what a great blog, we actually cook similar yummy recipe here~

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  9. I love crockpot recipes...no need to beat up the house with the oven. Sounds great!

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  10. This has to be a go-to recipe for me once I start teaching again. Love olives!

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  11. I love the combo of olives with chicken. It is magical and this dish looks just that magical and beautiful and delicious

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  12. I bet this has lots of flavor. I love olives so that makes this sound even more appealing - yum!

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