Hot Tomato Vinaigrette Chicken
Recipe: #25089
October 23, 2016
Categories: Chicken, Tomato, Southern, Gluten-Free, Low Carbohydrate, No Eggs, Canned Tomatoes, Boneless Pieces, Spicy, Chicken Dinner, more
"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."
Ingredients
- FOR HOT TOMATO VINAIGRETTE
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- FOR CHICKEN
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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
Step by Step Method
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
No special items needed.