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| Sauteed Chicken Breasts With Tomato Sauce Recipe |
Category: Sauce
Rating:
N/A
Servings: 2
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Ingredients
2 boneless skinless chicken breast ha; lves
1 freshly ground black pepper
1 tablespoon olive oil; divided use
1/4 cup chopped onions
1 teaspoon minced garlic
1/2 cup red bell pepper; diced
14 1/2 oz can tomatoes; chopped/juice saved
1 teaspoon fresh rosemary; chopped
2 cup cooked rice; (up to 3)
Cooking Directions:
Remove all visible fat from chicken breast halves, rinse, pat dry and sprinle with pepper. Cut chicken in one inch cubes. Heat 1 1/2 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 1/2 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, 9.5 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
sauce,chicken,rice,entreeses
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