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A skillet dish of chicken, onions, bell peppers and tomatoes along with basil, oregano and rosemary brings a taste of the Mediterranean to your table.
1/4 cup flour
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Salt
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Rosemary Leaves
1/4 teaspoon McCormick® Black Pepper, Ground
1 1/2 pounds boneless skinless chicken breasts, cut lengthwise into 6 serving-size pieces
2 tablespoons olive oil
1 large onion, cut into 1/2-inch thick wedges
1 large green bell pepper, cut into thin strips
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup chicken broth
Mix first 6 ingredients in shallow dish. Reserve 2 tablespoons. Coat chicken evenly with remaining flour mixture.
Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp.
Stir in tomatoes, broth and reserved flour mixture. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.
(Amount per serving)