drained canned italian tomatoes, seeded and finely chopped
3/4
cup
water
1/2
cup
mushrooms, sliced
1
oz
bacon (canadian-style, thin strips), julienne-cut
2
tablespoon
sherry
1
pkg
instant chicken broth and seasoning mix
1
teaspoon
oregano leaves
1/4
teaspoon
salt and black pepper
1/8
teaspoon
red pepper, ground
9
oz
chicken breasts, skinned and boned, cut into 1/2-inch strips
4
each
pimiento stuffed green olives, sliced crosswise
1/2
oz
almonds, shelled, lightly toasted and ground
Directions:
In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes.
While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.
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