Pantry Chicken

 I make many variations of this dish and have an equal number of names for it. Tonight I finally decided what to call it. “Pantry Chicken” is the perfect descriptor because I basically use whatever ingredients are on hand. Recently I have been pounding chicken tenderloins between sheets of plastic wrap so they will cook more evenly. This only takes a couple of extra minutes but is worth the time. If you have capers, substitute 1 Tbsp. for the olives. However you make it, the results will be tasty. Enjoy!

Pantry Chicken
1 orange bell pepper, chopped
3 garlic cloves, minced
Olive oil
Salt
2 tsp. dried basil
1 Tbsp. dried oregano
1/2 tsp. crushed red pepper
1 lb. chicken tenders, pounded flat
1/2 cup artichoke hearts, chopped
1 (15-oz.) can diced tomatoes
1/4 cup chopped olives
1 Tbsp. balsamic vinegar
Salt and pepper

1. Sauté bell pepper and garlic in hot oil 5 minutes. Sprinkle chicken with salt and pepper, and place chicken in pan. Cook 3 minutes on each side. Add in basil and next 6 ingredients, and cook for 20 more minutes. Season with salt and pepper to taste.

Our super-cute date—he didn’t like the chicken though!