Rating: 4.33 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The lime juice in this recipe gives a nice kick to the rich and otherwise subtle flavors of the dish.

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat; saute onion and green bell pepper until tender, 5 to 10 minutes.

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  • Mix flour, salt, and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture; toss to coat.

  • Place coated chicken into skillet with onion mixture. Cook until chicken is browned, 3 to 4 minutes per side. Drizzle lime juice over chicken mixture.

  • Stir tomatoes and oregano into chicken mixture, cover skillet with a lid, and cook until tomatoes soften, sauce thickens, and chicken is no longer pink in the center, 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.

Nutrition Facts

295 calories; protein 31g; carbohydrates 11.5g; fat 13.5g; cholesterol 78.1mg; sodium 300.8mg. Full Nutrition
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