|1||package PERDUE® FRESH CUTS™ Thin Sliced Boneless Skinless Chicken Breasts|
|1/2||cup all purpose flour|
|1/4||tsp black pepper|
|2||tbsp olive oil|
|1||large green bell pepper, sliced|
|1||medium onion sliced|
|1||(28-ounce) can diced tomatoes with garlic, basil and oregano|
Into a shallow dish, mix together the flour, salt and black pepper. Dredge the chicken lightly in flour and set aside.
In a large skillet, heat the olive oil over medium high heat. Add the chicken and sauté for about 2 to 3 minutes per side until browned and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove chicken and set aside.
Add the peppers and onions to the skillet. Cook for about 3 to 5 minutes until lightly browned. Add the tomatoes with their juices and simmer for about 5 to 7 minutes until vegetables are tender.
Nestle the chicken into the tomato sauce and reduce the heat to medium low. Simmer for about 2 to 3 minutes until chicken is heated through and sauce has thickened. Serve Skillet Chicken Cacciatore with pasta if desired.