Chicken Puttanesca

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Oxmoor House


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1 (14.5-ounce) can diced tomatoes

2 garlic cloves, minced

6 kalamata olives, pitted and coarsely chopped

2 tablespoons tomato paste

2 tablespoons red wine vinegar

1 tablespoon capers, rinsed and drained

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

4 (4-ounce) skinless, boneless chicken breast halves

1 1/2 tablespoons Italian-seasoned breadcrumbs

Cooking spray

1 tablespoon olive oil

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