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A bright, zesty topping of tomatoes, lime, cilantro, (surprise!) olives enlivens chicken breasts with a dash of Cinco de Mayo festivity.

Everyday Food, May 2008

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prep:
10 mins
total:
50 mins
Servings:
4
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Ingredients

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Directions

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  • In a large skillet, heat oil over medium-low. Season chicken with salt and pepper, and cook until golden and cooked through, 30 to 35 minutes, turning once. Transfer to a plate; cover loosely with aluminum foil (reserve skillet). Set aside.

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  • Raise heat to medium; place onion in skillet, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve on top of chicken.

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