Serves: 4
Ingredients
2 lbs. chicken breast tenderloins (or cutlets)
Salt and pepper
Extra virgin olive oil
3-4 minced garlic cloves
1 tsp. crushed red pepper flakes
1 small yellow onion finely chopped
1 (28 oz.) can fire-roasted diced tomatoes
20 fresh basil leaves, shredded or torn
1/2 cup fresh grated Parmesan
1/2 lb. mozzarella
Directions
Can use an outdoor grill to grill the chicken, but I used a grill pan. Heat grill pan to high. Season chicken with salt and pepper and drizzle with a little bit of olive oil to keep chicken from sticking to pan. Cook for 3-4 minutes on each side.
While the chicken is cooking, start making the sauce.
Heat a medium-sized pot on medium. Add 2 Tbsp. olive oil, garlic, red pepper flakes, and onion. Cook for 10 minutes, stirring frequently.
Add the tomatoes and heat through, 2 minutes. Add basil and season with salt and pepper.
Preheat broiler to high. Layer chicken with the sauce in a casserole dish.
Top the casserole with Parmesan and mozzarella.
Brown the casserole under the broiler for 3 minutes.
Serve and Enjoy!
This dish is actually better the second day because the chicken has a chance to absorb all the juices and flavors.
Recipe adapted from "Rachel Ray 30-Minutes Get Real Meals"
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