Healthy Dinner Options: Tomato Braised Chicken Recipe
Tomato & herb braised chicken served with bacon on top of basmati rice.
Chicken & Sauce
low sodium if possible
chopped Italian parsley
salt & pepper
Salt, organo, olive oil
Tomato Braised Chicken
Pre-heat oven to 350*F
Chop the bacon and add to oven safe sauce pan. Cook the bacon until almost done (but not crunchy) and remove from pan and set aside. Leave the rendered bacon fat.
Chop chicken breasts in half, season with salt/pepper and sear in the bacon fat, lightly browning all sides. Remove from pan and set aside.
Chop the onion and garlic and toss into the same pan, add smoked paprika, salt and pepper. Cook until onion begins to caramelize.
Add in chicken broth and scrape fond off bottom of the pan. Reduce just slightly, 1-2 minutes.
Add in crushed tomatoes, oregano, cilantro, parsley and some more salt and pepper. Cook for 1-2 minutes, then remove from heat.
Add in chicken breast and bacon, coating both sides of the breast.
Put the whole pan in the preheated oven for 40 minutes. Flip the breasts every 10 minutes throughout cooking.
Rinse the rice with cold water, then add to a pot containing 3 cups of chicken or vegetable broth.
Add in some salt, a touch of olive oil and oregano.
Cover and cook on med-high until the liquid is no longer visible when the rice is moved out of the way of the bottom of the pan.
When done, serve the chicken and tomato sauce over rice & enjoy!