Recipes

Nuevo Cubano Chicken with Spanish Olive Picadillo Salsa

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At a Glance:

Prep Time:

20 minutes

Cook Time:

25 minutes

Servings:

4

Ingredients

2 tablespoons olive oil
4 (4 to 5 oz.) boneless, skinless chicken breast halves
1 tablespoon Jamaican or Caribbean jerk seasoning
1 medium onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
1 (10 oz.) can diced tomatoes and green chilies, undrained
3/4 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
1/2 cup golden or dark raisins
1 tablespoon drained capers
1 tablespoon Worcestershire sauce
Optional toppings: minced plum tomato, chopped fresh basil

Directions:

Heat oil in a large non-stick skillet over medium heat until hot. Add chicken; sprinkle half of the jerk seasoning over chicken. Cook 4 minutes. Turn; sprinkle remaining jerk seasoning over chicken. Continue to cook 4 minutes. Transfer to a plate; set aside.

Add onion, bell pepper and garlic to same skillet; cook 3 minutes, stirring occasionally. Add tomatoes, olives, raisins, capers and Worcestershire sauce. Increase heat to medium-high and simmer 5 minutes. Return chicken to skillet, turning to coat. Continue cooking until chicken is no longer pink in center, about 5 minutes. Transfer chicken to serving plates; top with olive mixture and serve with desired toppings.

Nutrients Per Serving:

Calories: 326
Calories from fat: 109
Total fat: 12g
Monounsaturated fat: 8g
Cholesterol: 66mg
Sodium: 956mg
Total Carbohydrates: 28g
Dietary Fiber: 4g
Protein: 28g