Ingredients

4 chicken breasts halves; boneless, skinless
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp. olive oil
14-1/2-oz. can diced tomatoes; garlic and onion flavored
1/2 C. roasted red pepper; sliced
2 tsp. pesto sauce
8 olives; pitted and ;slivered
1 tsp. capers
1/3 C. slivered basil

Cooking Instructions

Pound chicken between sheets of waxed paper to 1/2-inch thick. Season on both sides with salt and pepper. In large skillet, heat oil over medium-high heat. Cook chicken for 3 to 4 minutes per side, until browned and cooked through. Remove from skillet to plate; cover to keep warm. Add tomatoes, roasted red pepper, pesto, olives, and capers to skillet. Bring to a boil over medium heat; simmer for 3 minutes or until thickened. Remove skillet from heat; stir in basil. Serve over chicken.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)