Chicken With Green Olives
|Extra virgin olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Small, minced|
|Green bell pepper||1 , seeded, chopped|
|Canned tomato sauce||8 Ounce (1 Can)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hot pepper flakes||1⁄4 Teaspoon|
|Sliced green olives||1⁄2 Cup (8 tbs)|
|Whole chicken breasts||2 , skinned and boned|
To prepare sauce, heat oil and butter in saucepan.
Saute garlic, onion, and pepper for 5 minutes, stirring often.
Stir in tomato sauce, Worcestershire sauce, hot-pepper flakes, salt, sugar, and olives.
Simmer 5 minutes.
Remove from heat.
Cut each chicken breast in half.
Flatten each piece of chicken between 2 sheets of waxed paper with a mallet or spatula.
Brush chicken liberally with sauce.
Preheat stovetop grill.
Cook chicken over medium-high heat, turning once, until chicken is cooked, about 4 to 5 minutes.
Brush chicken with sauce as you turn it.
Chicken is done when firm to the touch and when juices run clear when the chicken is cut with a knife.
Remove to individual dishes