Sunday, January 17, 2010

Chicken with Stewed Tomatoes

Every time I am invited to a recipe exchange, this is the first recipe I think of. It's fast, easy, and light.

  1. Dredge boneless skinless chicken breasts in flour with a bit of salt and pepper mixed in.
  2. In a large nonstick skillet, fry on medium-high with a bit of oil or butter until lightly browned, about 4 min each side.
  3. Dump a can of stewed tomatoes on top; bring to a boil then simmer, uncovered, on low until chicken is done, about 20 minutes. Use about one can of tomatoes per pound of chicken, or more if you like a lot of tomatoes.
  4. Serve with rice or other starch.

Recipe notes:

Cut cooking time down by cutting chicken breasts in half horizontally, so you have two wide thin pieces. Reduce fry time to about 2.5 to 3 mins and simmer to about 10 to 12 mins.

Any flavour of stewed tomatoes will work, my favorite is Aylmer original flavour; the petite cuts work best. I do not recommend home-brand or no-name tomatoes.

If you have one, put a splatter screen over the tomatoes.

Fancy it up with buttered or garlic croutons served on top of the tomatoes (with original flavour tomatoes).

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