Sauteed Chicken Breasts with Tomato Sauce

Sauteed Chicken Breasts with Tomato Sauce Ingredients

2 Boneless skinless chicken	1/2 c Red bell pepper; diced
Freshly ground black pepper	14 1/2 oz Can tomatoes; chopped/juice
1 tb Olive oil; divided use	1 ts Fresh rosemary; chopped
1/4 c Chopped onions	2 c Cooked rice; (up to 3)
1 ts Minced garlic

Instructions for Sauteed Chicken Breasts with Tomato Sauce

Remove all visible fat from chicken breast halves, rinse, pat dry and sprinle with pepper. Cut chicken in one inch cubes. Heat 1 1/2 tsp. oil in a large, heavy non-stick skillet; when hot and rippling, add chicken and saute until no longer pink, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 1/2 tsp. oil to skillet. Stir in onion, garlic and diced red pepper. Saute until onion is softened, but not browned, about 2 minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return chicken to pan nd heat through. Serve immediately over hot cooked rice. Serves 2. Per serving: 480.3 calories, 9.5 grams fat, 51 mg. cholesterol NOTES : This is delicious served with white or brown rice or even steamed new potates, couscous or linguine. Recipe by: Lansing State Journal, Theyer Wine, Gannett News Service Posted to MC-Recipe Digest V1 #961 by Roberta Banghart on Dec 21, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Garlic	Olive Oil	Onion
Red Bell Pepper	Rice	Rosemary	Tomato

Bobbie - no Main dishes Sauces Chicken Bell pepper Garlic Olive oil Onion Rice Tomato Dinner

for flavor and categorization

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