With juicy, pan seared chicken and loads of fresh tomatoes and basil, this chicken pomodoro recipe is the great way to enjoy those beautiful summer tomatoes. Serve this simple chicken recipe with a side of your favorite veggies for a refreshing and light dinner.
- 2 large chicken breasts (halved and pounded to even thickness to make 4 cutlets)
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 2 tablespoons olive oil (divided)
- 3 garlic cloves (minced)
- 1 pint cherry or grape tomatoes
- 2 roma or vine tomatoes (chopped)
- 1/4 teaspoon dried basil
- For garnish: fresh basil (thinly sliced)
Liberally season chicken with salt, pepper and garlic.
Heat a large skillet to medium-high. Add 1 tablespoon olive oil and heat until shimmering.
Sear chicken breast for about 4 minutes per side, turning once, until internal temperature reaches 165˚. Remove chicken from skillet and tent with foil on a plate.
Reduce heat to medium and add remaining olive oil. When oil is hot, add garlic, tomatoes and basil. Allow the tomatoes to cook, stirring as needed, until a sauce forms and tomatoes have burst. Adjust seasoning with salt & pepper, to taste.
Return chicken to pan and baste with tomato sauce while the chicken comes back to temperature.
Before serving, garnish with fresh basil.
Calories: 223kcal Carbohydrates: 7g Protein: 26g Fat: 10g Trans Fat: 0.01g Cholesterol: 72mg Sodium: 721mg Fiber: 2g Sugar: 4g Vitamin C: 23mg