Chicken Breast Fillets With Red And Yellow Peppers

• 1 tablespoon olive oil
• 3 cups onion sliced crosswise
• 1 large yellow bell pepper, cut into 1/4-inch strips
• 1 large red bell pepper, cut into 1/4-inch strips
• 2 1/3 cups coarsely chopped tomato
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh oregano
• 20 kalamata olives
• Cooking spray
• 6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally

1. Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
2. Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
3. Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.
4. Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.

olive oil, onion, yellow bell pepper, red bell pepper, tomato, salt, freshly ground black pepper, parsley, fresh oregano, olives, cooking spray, skinless

Taken from www.myrecipes.com/recipe/chicken-breast-fillets-with-red-yellow-peppers (may not work)