Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 1/2 pounds boneless skinless chicken tenderloins
  • 1 medium red onion (chopped)
  • 1 teaspoon minced garlic
  • 1 can petite diced tomatoes (15 ounces, with liquid)
  • 1/2 cup California Ripe Black Olives (sliced)
  • 1 tablespoon fresh oregano*
  • 1 tablespoon fresh basil*
  • 1 cup halved cherry tomatoes (yellow or red)
  • Salt/pepper to taste

Instruction

  • In a large cast-iron skillet, heat the tablespoon of olive oil over medium heat. Once the oil is hot, add the chicken and saute it until it is browned through, about 10 minutes, stirring often. Remove the chicken to a plate.
  • Add the teaspoon of olive oil and onions to the skillet. Saute for 2 minutes.
  • Add the garlic and cook for an additional minute.
  • Add the canned tomatoes, olives and herbs. Cook for 6-8 minutes.
  • Add the chicken and tomato halves and heat through.
  • Serve over rice or potatoes.