Spicy Tomato-Jalapeño Chicken Breasts

Recipe Ingredients

4 teaspoons	20ml	Boneless skinless chicken breast halves - (abt 7 oz ea) (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1		Petite-cut diced tomatoes with
		Zesty jalapeños - (14 1/2 oz)
		= (such as Del Monte's)
1 tablespoon	15ml	Nonpareil capers - rinsed, drained
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 tspn dried oregano)

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Carbohydrates: 4 grams

Net Carbs: 4 grams

Protein: 40 grams

Fat: 8 grams

Calories: 262

Description:

"This piquant entree can be on the table in less than half an hour. Be sure not to let the sauce boil. The low simmer keeps the chicken tender. For extra heat, garnish with fresh sliced jalapeños."

Source:
Atkins Cookbook at http://atkinscenter.com

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