Best Easy Chicken Veracruz Recipes

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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

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

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.

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