Monday, May 2, 2011

Chicken with fresh Tomato Sauce and Balsamic Broccoli

Don't be intimidated by the fancy-smancy title. This recipe, which I ripped out of a Women's Health magazine, is super easy and very tasty.

The players:
cooking spray
chicken breast
paprika
salt and pepper
olive oil
grape or cherry tomatoes
garlic, minced
kalamata olives, pitted and sliced
balsamic vinegar
bag of microwavable broccoli (not pictured)

Pre-heat broiler to high and place oven rack 8-10 inches from heat.

Wrap your pan with tin foil for easy clean up later. Spray the rack with non-stick cooking spray. I like to put the chicken in some plastic wrap and smack on it a bit to flatten it out some. Sprinkle both sides of the chicken with salt, pepper and paprika. Pop in the oven and cook for 5 to 7 minutes on each side or until the meat is no longer pink.

While the chicken is cooking up, heat some olive oil over medium-high heat. Throw in the tomatoes with salt and pepper, cook for 2 minutes.

While the tomatoes are heating up, chop up some garlic and your olives.

Toss the garlic and olives in with the tomatoes and cook for another 2 minutes or until the tomatoes are soft.

When you poke your head into the oven to turn the chicken go ahead and throw your bag of broccoli into the microwave.

Plate the broccoli and chicken, spooning the warmed tomatoes over the chicken. Splash on some balsamic vinegar over everything.

Pour some wine and dinner is served.



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