Best Easy Chicken Veracruz Recipes

EASY CHICKEN VERACRUZ

Easy Chicken Veracruz image

Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa.

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Salt and cracked black pepper to taste
2 tablespoons olive oil, divided
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (15 ounce) jar Classico® Tomato and Basil Sauce
½ cup cherry tomatoes, halved
½ cup pitted green olives, coarsely chopped
3 tablespoons capers for garnish

Steps:

Salt and pepper the chicken breasts on both sides.
Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet.
Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes.
Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more.
Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 16.7 g, Cholesterol 58.5 mg, Fat 12.9 g, Fiber 3.9 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 1056.8 mg, Sugar 8.3 g

EASY CHICKEN VERACRUZ

EASY CHICKEN VERACRUZ image

Categories Basil Chicken Pepper Tomato

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
2 tablespoons (divided) olive oil, salt and cracked black pepper to taste, drained capers (for garnish/optional)
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 jar (15 ounce) tomato and basil sauce (e.g. Classico)
1/2 cup cherry tomatoes, halved
1/2 cup pitted green olives, corsely chopped

Steps:

Salt and pepper the chicken breasts on both sides.
Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet.
Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes.
Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more.
Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.