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Chicken Sauté with Olives and Plum Tomatoes
- 2 1/2 tablespoons olive oil
- 2 6-ounce skinless boneless chicken breast halves
- 3 tablespoons chopped fresh marjoram
- 1 yellow bell pepper, thinly sliced
- 5 garlic cloves, minced
- 1 1/2 cups seeded diced plum tomatoes
- 1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives
Directions:View on Bon Appetit
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