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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!!
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
Super good! I still prefer the traditional way of preparing it with fish (i like chef jhons recipe on this website for Veracuz style fish), but I have to admit this was very delicious . My only changes were to sautee three garlic cloves with the onions and peppers after that I deglaze the pan with some white wine, added 1/2 tsp of oregano, one cup of cherry tomatoes wich I added at the same time with the chicken along with the olives, capers and some of the capers juice (I like a little bit of tanginess in this dish) I simmered this for a few more minutes. I think with this changes it's a little more tasty!! Thanks for sharing your recipe Occasional Cooker!
Super easy. Really good. Family loved it! Will make again!
This was an easy refreshing meal. I did make one mistake, I had a jar of Classico Fire roasted tomato and garlic pasta sauce in my pantry and didn't realize until after I poured it in my veggies that it was a 24 ounce, so I had lots more sauce. However, my mistake turned out to be raved by my husband and son, they both said they liked the extra sauce. I served it over linguine noodles. I did pound my chicken breast nice and thin, added some minced garlic and parsley, paprika when cooking them for added flavor. I'm sure to make this one again, we all gave two thumbs up.
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
This is so easy to make, and packed with flavor. I followed the recipe exactly the first time. Next time, I will add more sliced olives (we love olives). I served it over a mixed rice blend which was perfect! Definitely will make this again.
* 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
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This creamy, classic Indian restaurant dish is easy to make at home.
This tangy chicken dish is ready in about 30 minutes.
See how to make incredibly quick-and-easy garlic chicken.