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Mediterranean chicken breasts
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| Artist: |
_ |
| Categories: |
Breasts, Chicken, Meats, Mediterranean, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Chicken breasts | | 1/4
| cup | Chopped onion | | 2
| tbsp | Olive oil | | 1
| tsp | Minced garlic | | 1
| can | Tomatoes (16oz) | | 1/2
| tsp | Sugar | | 1/4
| tsp | Pepper | | 1/2
| tsp | Dried marjoram leaves | | 1/2
| tsp | Dried thyme leaves | | 1/4
| tsp | Each salt and pepper | | 2
| tbsp | Olive oil | | 1/2
| cup | Shredded cheddar cheese |
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Procedures:
| 1 | Saute teh onion in the oil until soft. | | 2 | Stir in teh garlic, tomatoes, sugar, pepper and marjoram. | | 3 | simmer gently, uncovered, for 15-20 minutes while chicken cooks. | | 4 | pound the chicken lightly between wax paper. | | 5 | Season both sides of chicken with thyme, salt and pepper. | | 6 | heat oil in heavy skillet. | | 7 | Cook chicken 5-7 minutes, turning once. | | 8 | when the chicken is almost done, sprinkle the cheese over the tomato sauce to warm slightly. | | 9 | serve the chicken with teh sauce, either spooned over the breast or along-side. | | 10 | tips: boning chicken can be easily done with a sharp knife, slipping knife down ribs, freeing meat from bones. | | 11 | Savve bones for a homemade chicken broth. | | 12 | The canned diced or sliced tomatoes cook up into a nice, thick sauce. | | 13 | good served with: a parsley salad, crusty rolls, and a dry red wine, if desired. | | 14 | calories: 275 each |
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