Chicken with Roasted Red Peppers and Olives

  • Yield: Serves 4
  • Prep: 15 minutes
  • Cook: 20-30 minutes


4 thin skinless boneless chicken breasts
2 large eggs
1/4cup flour
1/2teaspoon salt
2tablespoons olive or vegetable oil
2tablespoons butter
1 onion, diced
1 12-ounce jar of roasted red peppers, finely chopped
8 to 10 California pitted black olives, thinly sliced
2 to 3tablespoons capers (optional)


  1. In an 8 inch, nonstick skillet, heat butter or margarine.  Saute diced onion until soft.  Add roasted red peppers and olives, and simmer for 4-5 minutes.  Add capers if desired.
  2. On waxed paper, mix flour and salt.  In a bowl, beat egg with a fork.  Coat chicken with flour mixture, then dip in the egg.
  3. In a nonstick skillet, heat oil over medium-high heat.  Add chicken, and cook 3-4 minutes until golden brown.  Reduce heat to medium, turn chicken, and cook about 5 minutes longer, until second side is also golden brown.
  4. Place chicken on plate and top with roasted red pepper and olive mixture.
  5. Serve with white rice and a vegetable such as broccoli or asparagus.