Hot Tomato Vinaigrette Chicken
Created by breezermom on October 23, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #25089
Ingredients
- FOR HOT TOMATO VINAIGRETTE
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/2 teaspoon dried whole basil
- 1/8 teaspoon crushed red pepper
- 1 can (14 1/2 ounce) whole tomatoes (undrained and chopped)
- Lemon rind (3 inch strip)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon red wine vinegar
- FOR CHICKEN
- 4 (1 1/2 pounds) boneless skinless chicken breast halves
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
How to Make
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FOR THE HOT TOMATO VINAIGRETTE
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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.
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Step 2: Remove from heat; stir in salt, parsley, and vinegar. Remove lemon rind.
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FOR THE CHICKEN
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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.
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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.
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Step 5: Add tomato vinaigrette to the skillet, cook, stirring constantly, 2 minutes or until thoroughly heated.
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Step 6: Pour over the chicken, and sprinkle with parsley. Serve immediately.
Nutritional Facts
- 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