Chicken With Tomatoes And Basil Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| 2 whole skinless, boneless chicken breasts, halved, "tenders" separated (1 1/2 pounds total) | ||
| Vine | 2 Pound | |
| Basil leaves | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Ground black pepper | 1 To taste | |
| 1 tablespoon wine vingar, preferably balsamic | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
