Chicken Breast with Tomato and Herbs
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Recipe from the book
Order the book
Serving Size: 1 breast
Total Servings: 4
Ingredients
4 skinless chicken breasts (about 1 lb total)
3 Tbsp olive oil
1/2 tsp salt
1 tsp paprika
1/4 cup shallots
1 cup tomatoes, diced
1 cup chicken stock (see recipe on p. 24)
2 tsp minced fresh oregano
1 Tbsp minced fresh parsley
Cooking Directions
In a medium bowl, combine chicken, 1 Tbsp olive oil, salt, and paprika and incorporate. Cover and refrigerate for 1 hour.
Preheat a large pan and add 1 Tbsp olive oil. Add chicken breasts to pan and sear until golden in color. Turn over and repeat.
When both sides are seared, remove chicken from pan and place on a baking sheet. Place into a preheated 375°F oven and cook until temperature is 160ºF, about 15-20 minutes.
Prepare the sauce. Add 1 Tbsp olive oil to a preheated pan and add shallots. Sauté shallots, stirring until lightly browned. Add diced tomatoes and cook for just a few minutes, enough time for the tomatoes to finish cooking. When tomatoes are done, add broth and bring to a low simmer. Season with oregano and parsley. Keep warm until chicken is fully cooked, and then add the chicken to the sauce and continue to simmer while basting chicken with the sauce. Serve when sauce is reduced and slightly thickened.
Exchanges & Choices
Exchanges
4 Lean Meat
1 1/2 Fat
Basic Nutritional Values
Calories
235
Calories from Fat
115
Total Fat
13g
Saturated Fat
2.2g
Trans Fat 0 g
Cholesterol
65mg
Sodium
355mg
Total Carbohydrate
4g
Dietary Fiber
1g
Sugar
2g
Protein
25g