Chicken Breasts with Fresh Tomato Sauce Recipe

2012-07-26
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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Nutritional Info

This information is per serving.

  • Calories

    330
  • Protein

    30.9 g
  • Carbohydrate

    30.7 g
  • Fat

    9.1 g
  • Cholesterol

    69 mg
  • Sodium

    761 mg

Chicken breasts with fresh tomato sauce recipe.

Chicken breasts cooked under a broiler and served with delicious homemade tomato sauce. To make Homemade Tomato Sauce:

Classic Tomato Sauce Recipe

Makes 7 cups (1.75 L)
Ingredients: 1/4 cup (60 ml) olive oil, 1 large yellow onion, peeled and finely diced, 1 bay leaf, 1 teaspoon chopped fresh oregano, 2 cloves garlic, peeled and roughly chopped, 2 teaspoons salt, 1 oz (30 ml) tomato paste, 28 oz (840 ml) can whole plum tomatoes, chopped, undrained

Instructions: In a large saucepan, heat olive oil over medium heat. Add diced onion, garlic, bay leaf, salt, and cook, stirring often, until onion is soft and translucent, for about 10 minutes.

Stir in tomato paste and cook, stirring occasionally, for further 5 minutes. Stir in chopped tomatoes and cook, stirring, until the sauce begins to boil. Reduce heat to low and simmer for 1 hour, stirring every 5 minutes.

Turn off the heat and discard the bay leaf. Add more salt if desired. Set aside and allow to cool completely.

Chicken Breasts with Fresh Tomato Sauce Recipe

Ingredients

  • 3 medium-size ripe tomatoes, cored and chopped
  • 4 finely chopped green onions
  • 1/4 cup shopped fresh parsley
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon lime or lemon juice
  • 1/4 teaspoon ground cumin
  • 1 teaspoon minced green chili, fresh or canned (optional)
  • 2 skinned and boned chicken breasts,cut into halves
  • parsley sprigs for garnish

Method

Step 1

Preheat the broiler and lightly grease the rack.

Step 2

In a small bowl, combine the tomatoes, green onions, coriander,1 tablespoon of the oil(vegetable or olive), the freshly squeezed lime juice, cumin, and, if you like, the chili. Set aside.

Step 3

Brush both sides of chicken breasts with the remaining olive or vegetable oil, then sprinkle with the pepper. Broil the chicken breasts 4-5 inches (10-12 cm) from the heat for 3 minutes or until lightly browned.

Step 4

Turn and broil 3 minutes more or until no longer pink when cut near the center. Arrange the chicken breasts on a small heated platter, ladle the sauce to one side, and garnish with coriander sprigs

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