|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Spanish chicken dish is as easy as it is attractive, with bright red sun-dried tomatoes and green basil. Garlic and sun-dried tomatoes are sautéed together and mixed with chicken breasts, then sprinkled with fresh basil. Serve with rustic bread or home-fried potatoes.
- 2 - 2 1/2 pounds boneless, skinless chicken breasts
- 4 cloves garlic
- 1/4 cup fresh basil
- 4 tablespoon virgin olive oil
- 1/2 cup sun-dried tomatoes in oil
- Pinch of salt (to taste)
To help the chicken cook faster, and evenly, slice breasts to approximately 1/3 to 1/2-inch thick. Set aside.
Chop basil leaves and set aside.
Peel and slice the garlic. Pour the olive oil into a large frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often. Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from the pan, leaving the oil.
Raise heat on pan to medium-high. Sauté chicken breasts in the same oil until they are cooked on both sides. Add a few more tablespoons olive oil if necessary.
Return the garlic and tomatoes to the pan to warm. Mix in the chopped basil and cook for 1 minute. Serve immediately with fried potatoes or rustic bread.