Sauteed chicken breasts with tomato sauce

2 Servings

Ingredients

Quantity Ingredient
2 Boneless skinless chicken breast halves
Freshly ground black pepper
1 tablespoon Olive oil; divided use
¼ cup Chopped onions
1 teaspoon Minced garlic
½ cup Red bell pepper; diced
14½ ounce Can tomatoes; chopped/juice saved
1 teaspoon Fresh rosemary; chopped
2 cups Cooked rice; (up to 3)

Directions

Remove all visible fat from chicken breast halves, rinse, pat dry and sprinle with pepper. Cut chicken in one inch cubes. Heat 1½ tsp. oil in a large, heavy non-stick skillet; when hot and rippling, add chicken and saute until no longer pink, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 ½ tsp. oil to skillet. Stir in onion, garlic and diced red pepper. Saute until onion is softened, but not browned, about 2 minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return chicken to pan nd heat through. Serve immediately over hot cooked rice.

Serves 2. Per serving: 480.3 calories, 9½ grams fat, 51 mg. cholesterol NOTES : This is delicious served with white or brown rice or even steamed new potates, couscous or linguine.

Recipe by: Lansing State Journal, Theyer Wine, Gannett News Service Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@...> on Dec 21, 1997

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