Chicken:
2-3 lbs chicken breasts, boneless and skinless
1/2 tsp dried oregano
1/2 tsp salt
ground black pepper to taste
avocado oil
Sauce:
4 large ripe tomatoes, cut into half moon shapes
5 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
ground black pepper, to taste
basil or parsley, finely chopped
1. Cut chicken breasts into strips. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss to coat evenly.
2. Slice tomatoes and chop garlic.
3. Preheat large non-stick skillet on medium heat and swirl a bit of oil to coat. Cook the chicken in batches, as necessary, for 5 minutes or until golden brown on each side. Transfer to a separate dish.
4. When all chicken has been cooked and set aside, reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently. Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up heat to medium and cook tomatoes for about 5 minutes, gently tossing them around. A splash of water can be added if necessary.
5. When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck chicken between tomatoes, sprinkle with fresh basil or parsley, and serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.
Recipe from: ifoodreal.com Chef Olena
2-3 lbs chicken breasts, boneless and skinless
1/2 tsp dried oregano
1/2 tsp salt
ground black pepper to taste
avocado oil
Sauce:
4 large ripe tomatoes, cut into half moon shapes
5 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
ground black pepper, to taste
basil or parsley, finely chopped
1. Cut chicken breasts into strips. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss to coat evenly.
2. Slice tomatoes and chop garlic.
3. Preheat large non-stick skillet on medium heat and swirl a bit of oil to coat. Cook the chicken in batches, as necessary, for 5 minutes or until golden brown on each side. Transfer to a separate dish.
4. When all chicken has been cooked and set aside, reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently. Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up heat to medium and cook tomatoes for about 5 minutes, gently tossing them around. A splash of water can be added if necessary.
5. When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck chicken between tomatoes, sprinkle with fresh basil or parsley, and serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.
Recipe from: ifoodreal.com Chef Olena
No comments:
Post a Comment