Chicken with Sun Dried Tomatoes Recipe
Ingredients
| Chicken Breasts - 12 ounces, skinless and boneless, cut into 3 pieces | ||
| Olive oil | 1 1/2 Tablespoon | |
| Large Leek - 1, washed properly and chopped in a food processor | ||
| Sun Dried Tomatoes - 1/4 cup, packed in olive oil, drained and chopped | ||
| Low Fat Ricotta - 2/3 cup | ||
| Dry White Wine OR Dry Vermouth - 1/4 cup | ||
| Dried oregano | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
Directions
MAKING
1. In a skillet heat oil and brown the chicken pieces on all the sides.
2. Now, add the leek to the pan and continue cooking.
3. In a food processor add the tomatoes, ricotta and wine and blend to a paste.
4. Add the tomato mixture to the pan with oregano and pepper to taste.
5. Cook on low heat until the sauce becomes hot but not boiling.
SERVING
6. Serve hot with a crusty bread or cooked white rice.
1. In a skillet heat oil and brown the chicken pieces on all the sides.
2. Now, add the leek to the pan and continue cooking.
3. In a food processor add the tomatoes, ricotta and wine and blend to a paste.
4. Add the tomato mixture to the pan with oregano and pepper to taste.
5. Cook on low heat until the sauce becomes hot but not boiling.
SERVING
6. Serve hot with a crusty bread or cooked white rice.
Chef
