6 skinless, boneless chicken breast halves
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried minced onion
1 teaspoon minced garlic
salt and pepper to taste
4 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 (8 ounce) can tomato paste
1 pound skinless, boneless chicken breast halves
Heat olive oil in a large skillet over medium-high heat. Add garlic powder, onion, garlic, salt and pepper; cook, stirring, for 2 minutes or until all ingredients are coated.
Stir chicken in skillet with olive oil and tomato paste. Reduce heat to low and cook for about 5 minutes, until chicken is cooked through and no longer pink inside.
Remove chicken from skillet and place in a bowl of warm water to bring to a boil. Reduce heat to medium-low and cover, uncovered, with aluminum foil to preserve juices.
Return chicken to pan, add olives, tomato paste and chicken; cook, stirring, for 1 minute or until chicken begins to turn golden.
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