Chicken With Tomatoes And Basil Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Extra virgin olive oil2 Tablespoon
 Whole boneless skinless chicken breasts1 1⁄2 Pound, halved, "tenders" separated (2 In Number)
 Fresh tomatoes2 Pound (Vine Ripened)
 Packed basil leaves1⁄2 Cup (8 tbs) (Fresh Ones)
 Garlic2 Clove (10 gm)
 Freshly ground black pepper To Taste
 Salt To Taste
 Wine vinegar1 Tablespoon (Preferably Balsamic)

Nutrition Facts

Serving size

Calories 303 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 98.7 mg

Sodium 219.8 mg9.2%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.9 g11.6%

Sugars 6 g

Protein 42 g83.1%

Vitamin A 41.7% Vitamin C 53.7%

Calcium 5.3% Iron 11.5%

*Based on a 2000 Calorie diet


1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat. Add the chicken breasts and "tenders" and cook them, uncovered, until partially cooked, about 3 minutes per side.
2. While the chicken is cooking, cut each tomato into 8 wedges, then cut the wedges in half so you have nice big chunks. Rinse and sliver the basil. Mince the garlic.
3. Remove the chicken to a plate. Add the garlic to the skillet and cook for a few seconds to release the aroma. Add the tomatoes and basil and bring to a simmer; season to taste with salt and pepper. Place the chicken over the tomatoes, drizzle the remaining 1 tablespoon olive oil and the vinegar over the chicken, and season with salt and pepper.
4. Cover and cook until the chicken is just cooked through, 5 minutes. Transfer the chicken to deep bowls and spoon the tomatoes and juices on top. Serve immediately.