Chicken Puttanesca

• 1 (14.5-ounce) can diced tomatoes
• 2 garlic cloves, minced
• 6 kalamata olives, pitted and coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, rinsed and drained
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1 1/2 tablespoons Italian-seasoned breadcrumbs
• Cooking spray
• 1 tablespoon olive oil

1. Combine first 9 ingredients in a medium bowl; stir well.
2. Coat chicken with breadcrumbs (coating will be light). Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 5 minutes on each side or until golden brown. Pour tomato mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.

tomatoes, garlic, olives, tomato paste, red wine vinegar, capers, oregano, salt, pepper, skinless, italianseasoned breadcrumbs, cooking spray, olive oil

Taken from www.myrecipes.com/recipe/chicken-puttanesca-1 (may not work)