Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans

DIRECTIONS

1. Remove the ends from the green beans and discard.  Remove the stem, pith and seeds from the jalapeño pepper and discard. Cut the pepper into ½-inch diced pieces; set aside. -- Remove the stems from ONLY 1½ tablespoons of the oregano leaves and discard stems (if using dried use 1 tsp). Finely chop oregano and set aside.
   
2. Pat dry chicken breast with paper towels and season with a pinch of salt and pepper .
   
3. a medium-non stick sauté pan over medium-high heat, add ½ tablespoon of olive oil.  When the oil is hot, add the chicken and sear on each side for 3 minutes.
   
4. Add capers, jalapeños and only HALF of the diced tomatoes.  Reduce heat to medium low; cover and simmer until chicken is just cooked through, about 5 minutes.  Stir in fresh minced oregano just before serving. (USDA recommends cooking chicken to a minimum of 165°F)
   
5. In a medium sauté pan over medium high heat, add the butter.  Once the butter has melted, add the green beans and cook for 3 to 5 minutes or just until fork tender. Season with a pinch of salt and pepper.  Remove from heat and keep warm for plating.
   
6. Place the chicken breast in the center of two plates.  Spoon the tomato- jalapeño mixture on top of each piece of chicken.  Serve the green beans on the side.  Enjoy!