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Prep Time
14 Mins
Cook Time
16 Mins
Yield
Makes 4 servings
Photo: Oxmoor House

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

MENU IDEA FOR 4 * Chicken with Dried Tomato Sauce * Basmati rice * Steamed green beans

Step 6

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

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