Nuevo Cubano Chicken with Spanish Olive Picadillo Salsa

Ingredients

• 2 tablespoons olive oil

• 4 (4 to 5 oz.) boneless, skinless chicken breast halves

• 1 tablespoon Jamaican or Caribbean jerk seasoning

• 1 medium onion, chopped

• 1 red or green bell pepper, chopped

• 2 cloves garlic, minced

• 1 (10 oz.) can diced tomatoes and green chilies, undrained

• 3/4 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

• 1/2 cup golden or dark raisins

• 1 tablespoon drained Lindsay® Capers

• 1 tablespoon Worcestershire sauce

• Optional toppings: minced plum tomato, chopped fresh basil

Cooking Directions

1. Heat oil in a large non-stick skillet over medium heat until hot.

2. Add chicken; sprinkle half of the jerk seasoning over chicken. Cook 4 minutes.

3. Turn; sprinkle remaining jerk seasoning over chicken. Continue to cook 4 minutes.

4. Transfer to a plate; set aside.

5. Add onion, bell pepper and garlic to same skillet; cook 3 minutes, stirring occasionally.

6. Add tomatoes, olives, raisins, capers and Worcestershire sauce.

7. Increase heat to medium-high and simmer 5 minutes.

8. Return chicken to skillet, turning to coat.

9. Continue cooking until chicken is no longer pink in center, about 5 minutes.

10. Transfer chicken to serving plates; top with olive mixture and serve with desired toppings.