This is the time to be cooking with tomatoes. When I was a kid we had a garden and we grew tomatoes (amongst of things) and we would go pick tomatoes from the garden, wash them and sprinkle a little salt on them. We ate those soft, juicy red tomatoes like we were eating apples. That experience alone, always has me looking forward to the summer food treats that come in the warmer months. Now as far as this recipe goes, you can place a check mark next to, is it quick? Is it good? Is it easy? And is it inexpensive. Yep, yep, yep and double yep. Nothing left to say but…
Forks and Knives Up, People!
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2 tablespoons canola oil
2 boneless chicken breast
½ cup onion rough chop fine/small
1 red bell pepper
2 tablespoons minced garlic
1 1/2 cup fresh tomatoes rough chopped
½ cup water
1 teaspoon seal salt
½ fresh ground black pepper
2 tablespoons flat (Italian) parsley chopped
- Preheat oven to 350 degrees.
Add oil to medium skillet or thick bottom saucepot over moderate heat. Season the chicken breast with salt and pepper on both sides. Place chicken breast in the pan skin side down. Cook for 2 to 3 minutes caramelizing the skin. Turn chicken breast over and cook for another 2 minutes. Remove chicken from the pan and set aside. Add onions, peppers, and garlic to pot and cook for 2 to 3 minutes, allowing the vegetables to sweat and the flavors to marry together. Add the tomatoes and water and stir and scrape the bottom of the pan releasing the good bits. Add the chicken to the pan. Take a spoon and make sure there is tomato sauce on top of the chicken and place pan in the oven. Cook for an additional 5 to 7 minutes or until the internal temperature reaches 165. Remove pan from the oven, check seasoning and add parsley.
You can remove the skin if you don’t want to eat it