Basil Garlic Chicken Breasts With A Tomato Basil Sauce Ala Pam

We had three chicken breast languishing in the fridge waiting for a recipe when Pam over at For The Love Of Cooking posted this one and we knew it was for us.  I followed her recipe with a few changes – used canned tomatoes and all dried basil.  Plus we used an extra breast and still had plenty of sauce.  Please check out Pam's blog for the original recipe and her photos.

Basil Garlic Chicken Breasts With A Tomato Basil Sauce – Slightly adapted from For The Love Of Cooking

Ingredients:

1 tbsp olive oil, divided

3 boneless skinless chicken breasts

Dried basil, to taste

Garlic powder, to taste

Sea salt and freshly cracked pepper, to taste

½ small sweet yellow onion, finely diced

Pinch of crushed red pepper flakes

3-4 cloves of garlic, minced

2 cups fire roasted canned tomatoes (15 oz. can)

3 fresh plum tomatoes, peeled and diced

Heaping 1/8 cup of Pepperonata Sauce*

1½ tbsp butter

1 tbsp dried basil

S&P to taste

*Bev bought a jar of this sauce in Florida and we've been adding it to our tomato sauces to kick them up a little.

Directions:

Pound the chicken pieces until 1/2 inch thick and cut in half if too large.

Heat pan over medium-high heat. Add 2 teaspoons oil to pan. Season both sides of the chicken pieces with dried basil, garlic powder, salt, and freshly cracked pepper, to taste.

Place into the hot pan, and cook until golden brown, about 4-5 minutes. Flip the chicken over and continue to cook, until the chicken is cooked through, about 3-4 minutes. 

Remove from the pan and place on a plate then cover with a foil tent.

Reduce the heat to medium and add the remaining teaspoon of oil to the pan. Add the finely diced onion, the fresh tomatoes, and a pinch of crushed red pepper flakes, to taste. Cook, stirring often, for 2 minutes. 

Add the garlic and cook, stirring constantly, for 1 minute. 

Add the canned tomato and cook, stirring occasionally, for 15-20 minutes. Add the butter and stir until thoroughly melted and combined. Taste and season with salt and freshly cracked pepper, to taste. 

Add the dried basil and the chicken (along with their juices) back to the pan. Coat the chicken with the sauce and simmer until the chicken is 165* (or the doneness you like)

Serve each piece of chicken with sauce spooned on top. Serve immediately and enjoy.

And enjoy we did.  We don’t make enough meat dishes with sauces and this was perfect for us as we both love cooked tomatoes and it fits well with our desire to eat healthier.  Since we just bought a half bushel, we sided it with a locally grown sweet potato and some salad that included fruit for a very good meal. 

Thanks Pam for this timely and delicious recipe.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/13/15 event date