Chicken Breasts with Fire-Roasted Tomatoes
I love this chicken dish. It's one of my favorites and so easy to make whether onboard on on land. Using canned tomatoes and fresh basil, it cooks up in about 30 minutes and is naturally low fat and low carb. It does use the oven or broiler, but for only about 10 minutes so it shouldn't heat up the galley to much. For extra "fire-roasted" flavor, cook the chicken on the grill and then transfer to the tomato mixture. You can use this sauce for more than just this recipe. It's fantastic on pizza, meatballs, etc. Feel free to splash in a bit of red wine, too. Yum!
Chicken Breasts with Fire-Roasted Tomatoes
(serves 2)
2 chicken breasts
2 large cloves garlic, minced
1/2 onion, chopped
2-3 TB extra virgin olive oil
1 14oz can diced fire-roasted tomatoes
(as an alternative, you can use fresh tomatoes and saute with chopped bacon to add smoky
flavor)
handful fresh basil, roughly torn
1/2 cup fresh mozzarella cheese, sliced or shredded
4 TB fresh parmesan cheese, shaved
salt and pepper
Pound the chicken breasts to 1/4 to 1/2 inch in thickness. Season them with salt and pepper and saute them with 2 TB olive oil in a skillet over medium high heat until nicely browned and cooked through (about 5-7 minutes). Remove chicken from pan and set aside, covered, to stay warm. Add remaining olive oil to the skillet and saute onion and garlic until softened. Add tomatoes and basil and cook until heated through, seasoning with salt and pepper to taste. In an oven-proof casserole dish, layer 1/2 the sauce, then place the chicken breasts, and cover them with the remaining sauce. Place fresh mozz cheese on each chicken breast. Top with the parmesan cheese. Bake (350 degrees) or broil until cheese is melted, hot and bubbly (10 minutes or so). Serve with fresh green salad and a hearty red wine.
Chicken Breasts with Fire-Roasted Tomatoes
(serves 2)
2 chicken breasts
2 large cloves garlic, minced
1/2 onion, chopped
2-3 TB extra virgin olive oil
1 14oz can diced fire-roasted tomatoes
(as an alternative, you can use fresh tomatoes and saute with chopped bacon to add smoky
flavor)
handful fresh basil, roughly torn
1/2 cup fresh mozzarella cheese, sliced or shredded
4 TB fresh parmesan cheese, shaved
salt and pepper
Pound the chicken breasts to 1/4 to 1/2 inch in thickness. Season them with salt and pepper and saute them with 2 TB olive oil in a skillet over medium high heat until nicely browned and cooked through (about 5-7 minutes). Remove chicken from pan and set aside, covered, to stay warm. Add remaining olive oil to the skillet and saute onion and garlic until softened. Add tomatoes and basil and cook until heated through, seasoning with salt and pepper to taste. In an oven-proof casserole dish, layer 1/2 the sauce, then place the chicken breasts, and cover them with the remaining sauce. Place fresh mozz cheese on each chicken breast. Top with the parmesan cheese. Bake (350 degrees) or broil until cheese is melted, hot and bubbly (10 minutes or so). Serve with fresh green salad and a hearty red wine.
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