Moroccan Skillet Chicken

Another poultry dish...another check-out counter cookbook recipe.....we love our chicken in this house!

Changes to recipe and hints in red.

Prep: 5 min Cook: 25 Min Yields: 4 servings

Ingredients:

• 1 TBsp olive or vegetable oil
• 4 boneless, skinless chicken breast halves (1 1/4 pounds)
• 1/2 tsp salt
• 1 can 14.5 ozs diced tomatoes, drained (next time I make this I will not be draining my tomatoes)
• 1 can 2.25ozs sliced ripe olives, drained
• 3 small zucchini, cut into 1/2 inch slices (2 cups)
• 1 medium yellow bell pepper, sliced (we didn't have one, so I used a green one)
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp grated lemon peel

Directions:

1. Heat oil in a 12 inch nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 tsp salt. Cook chicken in oil about 5 minutes, turning once, until brown.
2. Mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.

I served this with a yellow saffron rice, and it was super yummy!

Enjoy