Recipe: Tuscan Chicken with Mediterranean Salsa

TUSCAN CHICKEN WITH MEDITERRANEAN SALSA

FOR THE SALSA:
1 can (14.5 ounces) petite diced canned tomatoes, drained
3 tablespoons capers
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons McCormick Basil Leaves
1 teaspoon McCormick Oregano Leaves
1/8 teaspoon McCormick Crushed Red Pepper
FOR THE CHICKEN:
1 teaspoon McCormick Italian Seasoning
1 teaspoon McCormick California Style Garlic Pepper
1/2 teaspoon McCormick Ground Mustard
1 1/2 pounds boneless chicken breast

Mix together salsa ingredients in medium bowl. Cover and refrigerate until serving.

Combine chicken seasonings in small bowl or plate. Rinse chicken and pat dry. If chicken pieces are large, remove tenders or slice thick pieces in half horizontally (butterflied) -- then cut into two pieces. Rub seasonings onto chicken to coat evenly.

Coat non-stick skillet with cooking spray. Heat pan over medium heat. Cook chicken 5-7 minutes per side or until done.

Cut each chicken breast into thin slices and top with salsa.

Makes 6 servings