Quick Skillet Chicken Bruschetta

• 2 boneless skinless chicken breasts
• 14 teaspoon garlic powder
• 14 teaspoon basil leaves, dried
• 14 teaspoon oregano leaves, dried
• 18 teaspoon salt
• 14 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 12 cup onion, chopped
• 1 garlic clove, minced
• 2 tablespoons Spanish olives, chopped
• 1 (14 1/2 ounce) can diced tomatoes, drained (not completely, reserving at least 2 tbs. juice)
• 2 tablespoons parmesan cheese, grated
• 12 cup mozzarella cheese, shredded

1. Heat 1 tbs.
2. olive oil in a medium skillet over medium-high heat.
3. Pound chicken breasts with a meat mallet to 1/2-inch thickness.
4. Season both sides with garlic powder, basil, oregano, salt and pepper.
5. Saute chicken breasts in hot, oil-coated skillet; brown both sides evenly and cover until cooked through.
6. Remove from skillet to a plate, set aside and cover.
7. Reduce heat to medium.
8. Add remaining 1 tbs.
9. olive oil to skillet and saute onion and garlic until tender.
10. Add olives and tomatoes to skillet, tossing to combine all ingredients.
11. Cover and simmer until tomatoes are heated through.
12. Return chicken breasts to skillet, spooning tomato mixture atop breasts.
13. Sprinkle parmesan over all and lightly stir into tomato mixture.
14. (Note: If tomato mixture is a little runny, add more parmesan per your preference.
15. ).
16. Sprinkle mozzarella over chicken breasts only and cover pan.
17. Once mozzarella is melted, serve immediately over rice or pasta.

chicken breasts, garlic, basil, oregano, salt, black pepper, olive oil, onion, garlic, spanish olives, tomatoes, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/quick-skillet-chicken-bruschetta-284749 (may not work)