Ingredients:

• 3 tablespoons all-purpose flour
  
• 4 skinless and boneless chicken breast halves
  
• Lowfat cooking spray
  
• 2 bell peppers (any color), cut into bite-sized pieces
  
• 1 onion, thinly sliced
  
• 3 cloves garlic, minced
  
• 1 teaspoon paprika
  
• 1/8 teaspoon cayenne pepper
  
• 1 14-1/2 ounce can diced tomatoes, undrained
  
• 1/4 cup low-sodium chicken broth
  
• 1/4 cup olives, pitted and sliced
  
• 1 tablespoon fresh oregano

Directions:

1. Place flour in a shallow dish then add chicken, one piece at a time, and coat both sides then set aside.
   
2. Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4-5 minutes.) Remove chicken from skillet and set aside.
   
3. To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3-4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute.
   
4. Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10-15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat.
   
5. Serve chicken on a platter with the tomato sauce spooned over and garnished with fresh oregano.