Recipe by Occasional Cooker
"Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa."
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skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Salt and cracked black pepper to taste
olive oil, divided
red bell pepper, sliced
green bell pepper, sliced
1 (15 ounce) jar
Classico® Tomato and Basil Sauce
cherry tomatoes, halved
pitted green olives, coarsely chopped
Lots of flavor here. I didn't have green peppers, so I went with just red peppers. Served it over whole wheat angel hair and topped it off with some grated parmesan cheese. Mine was pretty saucy compared to some of the pictures, but this worked well with the pasta.
It was a bit tangy for my taste. With that said, this was a good recipe. It really was. The only thing I didn't care for was the tanginess and I'm fairly certain that was the sauce itself which has nothing to do with the rest of the ingredients. My boyfriend didn't care for it though so I ate his and mine! lol
Wow...so easy and so much flavor!! I used plum tomatoes cut up, because I had no cherry tomatoes on hand and added a little garlic powder to the chicken before browning it with the salt and pepper. Do NOT skip the green olives and the capers! They "make" this dish spectacular! Served this with some fresh black pepper linguine for a fantastic meal! Thanks Occasional Cooker for a great recipe!!
Super easy. Really good. Family loved it! Will make again!
Plate licking good!!!
Easy to make & everyone lived it.
I only had plain tomato sauce to which I added a few dashes of Adobo. Gave it a little Spanish flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Veracruz
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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