Chicken with Cucumber Salsa

Salsa:
1/4 C onion, diced
1/3 C cucumber, diced
1 C tomatoes, juiced and diced
1/4 C ripe olives, chopped
3 cloves garlic, minced
½ jalapeño pepper, minced
½ t sugar
1 T olive oil
Salt and pepper

Chicken:
4 boneless, skinless chicken breast halves
Salt, pepper, oregano and basil
2 T breadcrumbs
1 T olive oil

Preparation:
Combine the salsa ingredients in a bowl, and set aside.

Sprinkle chicken with salt, pepper, oregano and basil on both sides. Roll in breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low. Cover and cook 8 minutes or until chicken is done. To serve, top chicken with salsa.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup salsa)