Petti di Pollo alla Campagnola (Chicken Breast Fillets with Red and Yellow Peppers). Sounds fancy for a Thursday night. It was pretty easy to put together. The recipe is from Every Night Italian by Giuliano Hazan.
This recipe serves 6 people, I just made enough for Chris and I. Then I found a recipe from Cooking Light that was similar but instead of the 4 tablespoons of olive oil they used one. And instead of Vegetable oil to cook the chicken in they used Cooking Spray. Here is the recipe from Cooking Light.
6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally
Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.
Chris enjoyed this dinner. I was iffy on it. I thought I over cooked the chicken and the sauce was bland. I did enjoy the zucchini and noodles!