A family favourite. This stress free flavour packed dish is great over pasta or rice. Intense garden flavour in light tomato-herb broth.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|Salt and pepper|
|1 tbsp||(15 mL) Butter|
|1 tbsp||(15 mL) Olive oil|
|2||Red onions, cut into wedges|
|1||Clove garlic, minced|
|2 tbsp||(30 mL) Tomato paste|
|1||Red pepper, cut into bite-size pieces|
|1||Yellow pepper, cut into bite-size pieces|
|1||Zucchini, roughly chopped|
|1 cup||(250 mL) Chicken broth|
|.5 cup||(125 mL) White wine|
|1||Sprig fresh rosemary|
|1||Sprig fresh thyme|
|8||Cocktail tomatoes, halved|
CUT each chicken breast in half and season with salt and pepper. Preheat oven to 350°F (180°C).
HEAT butter and oil in an oven proof skillet or Dutch oven. Brown chicken on both sides. Add onions and garlic and sauté for 1-2 minutes. Add tomato paste and cook 1-2 minutes. Add peppers and zucchini and cook for 2 minutes. Add broth, wine and herbs.
COVER and place in preheated oven for 25 minutes. Add cocktail tomatoes and cook another 10 minutes or until internal temperature of chicken reaches 165°F (74°C).
For a thicker sauce, combine 1 tbsp (15 mL) cornstarch with 2 tbsp (30 mL) water. Stir in when adding tomatoes.
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