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Spicy Tomato-Jalapeño Chicken Breasts

Ingredients:

4 large boneless skinless chicken breast ha, (abt 7 oz ea)
1 salt, to taste
1 freshly-ground black pepper, to taste
1 tbsp olive oil
1 can petite-cut diced tomatoes with
1 zesty jalapeños, (14 1/2 oz)
1 = (such as del monte's)
1 tbsp nonpareil capers, rinsed, drained
1 tbsp minced fresh oregano
1 = (or 1 tspn dried oregano)

Instructions:

Sprinkle chicken on both sides with salt and pepper. Heat oil in a 12-inch
skillet over medium-high heat. Arrange chicken in a single layer and cook
without moving 3 minutes, until browned. Turn and cook 2 to 3 minutes
more.

Add tomatoes, capers and oregano to skillet. Reduce heat to medium-low;
cover and simmer 9 minutes until chicken is just cooked through. Transfer
chicken to plates and spoon sauce over top.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 40 grams
Fat: 8 grams
Calories: 262

Description:
"This piquant entrée can be on the table in less than half an hour.
Be sure not to let the sauce boil. The low simmer keeps the chicken
tender. For extra heat, garnish with fresh sliced jalapeños."

Servings: 4

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