Hot Tomato Vinaigrette Chicken

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"A recipe that cooks up quickly using thin chicken breasts topped with a hot tomato vinaigrette. You can save time by purchasing the thinly sliced chicken cutlets instead of flattening chicken breasts by pounding them."

Original recipe yields 4 servings
OK
  • FOR HOT TOMATO VINAIGRETTE
  • FOR CHICKEN

Nutritional

  • Serving Size: 1 (296.6 g)
  • Calories 296.9
  • Total Fat - 15.9 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 421.6 mg
  • Sodium - 489 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 4.4 g
  • Protein - 31.1 g
  • Calcium - 35 mg
  • Iron - 4.7 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.1 mg

FOR THE HOT TOMATO VINAIGRETTE


Step 1

Heat oil in a skillet over medium heat. Add garlic, basil, and pepper; cook 1 minute, stirring constantly. Add tomatoes, rind, and sugar. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

Step 2

Remove from heat; stir in salt, parsley, and vinegar. Remove lemon rind.

FOR THE CHICKEN


Step 3

If you purchased whole boneless, skinless chicken breast halves, place the chicken between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Step 4

Place butter and oil in a large skillet over medium heat. Swirl to coat. Cook the chicken in butter in oil for 3 minutes on each side, or until the chicken is done. Remove chicken to a serving platter, and keep warm.

Step 5

Add tomato vinaigrette to the skillet, cook, stirring constantly, 2 minutes or until thoroughly heated.

Step 6

Pour over the chicken, and sprinkle with parsley. Serve immediately.

Tips & Variations


No special items needed.

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