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Nutritional Guidelines (per serving) | |
---|---|
844 | Calories |
52g | Fat |
14g | Carbs |
78g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 844 |
% Daily Value* | |
Total Fat 52g | 66% |
Saturated Fat 13g | 63% |
Cholesterol 237mg | 79% |
Sodium 307mg | 13% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 9% |
Protein 78g | |
Calcium 203mg | 16% |
*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.
Ingredients
- 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)
Steps to Make It
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To help the chicken cook faster, and evenly, slice breasts to approximately 1/3 to 1/2-inch thick. Set aside.
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Chop basil leaves and set aside.
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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.
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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.​
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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.
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