Drain 1 1/2 Tbsp. oil from jar of tomatoes into a large skillet; set aside. Remove 1/4 cup dried tomatoes from jar, and finely chop. Refrigerate remaining tomatoes and oil in jar for another use.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with 1/8 tsp. salt and pepper.
Heat 1 1/2 Tbsp. reserved oil in large skillet over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add chopped dried tomatoes, remaining 1/8 tsp. salt, chicken broth, oregano, and vinegar to pan; bring to a boil, scraping to loosen browned bits from pan. Cook 3 minutes or until broth mixture is reduced to about 1/2 cup. Serve sauce over chicken. Garnish, if desired.
MENU IDEA FOR 4 * Chicken with Dried Tomato Sauce * Basmati rice * Steamed green beans
GROCERIES NEEDED Check staples: salt, pepper, dried oregano, balsamic vinegar * 1 (8-oz.) jar dried tomatoes in oil * 4 (6-oz.) skinned and boned chicken breasts * 1 (14-oz.) can chicken broth * 1 bunch fresh oregano (optional) * 1 package basmati rice * 1 lb. fresh or frozen green beans
This was ok. The sundries tomatoes gave the dish it's flavor, but the sauce was watery. I used whole wheat orzo, and that helped to balance the sauce. Next time, I'll try cooking the orzo like risotto, as suggested in the Jan/Feb 2014 issue. I served steamed broccoli with goat cheese and toasted pine nuts as the side.
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