Chicken Veracruz

• 4 boneless, skinless chicken breasts (about 2 lbs.)
• GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
• 1/4 cup GOYA Extra Virgin Olive Oil, divided
• 1 medium yellow onion, finely chopped (about 11/2 cups)
• 2 teaspoons GOYA Minced Garlic, or 2 cloves garlic, finely chopped
• 1/8 teaspoon GOYA Oregano Leaf
• 1 cans (8 oz.) GOYA Tomato Sauce
• 12 GOYA Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
• 2 teaspoons GOYA Capers
• 2 GOYA Bay Leaves
• 1 GOYA Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.)
• 2 tablespoons finely chopped fresh cilantro
• 2 cups cooked CANILLA(R) Extra-Long Grain Rice
• 1 lime, cut into wedges

1. Place chicken breast between plastic wrap sheets; using mallet, pound chicken to 1/4" thickness; repeat with remaining breasts. Season chicken with adobo. Heat 2 tbsp. oil in large skillet over medium-high heat. Add chicken; cook until light golden brown on both sides, flipping once, about 7 minutes; set aside.
2. Add onions; cook until soft and translucent, about 10 minutes. Add garlic and oregano to pan; cook until fragrant, about 30 seconds more. Add tomato sauce, 1 cup water, olives, capers, bay leaf and jalapenos to pan; bring tomato sauce mixture to boil.
3. Transfer chicken to pan; cook, flipping once, until coated in sauce and cooked through, about 15 minutes more. Remove chicken from pan; stir remaining oil into tomato sauce mixture.
4. To serve, divide chicken and sauce evenly among serving dishes; sprinkle with cilantro. Serve with rice and lime wedge.

chicken breasts, pepper, olive oil, yellow onion, garlic, oregano, tomato sauce, manzanilla olives, capers, pepper, fresh cilantro, rice, lime

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