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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | balsamic vinegar | 4 | cloves | garlic, chopped | 1 | cup (8 fl oz) | water | 1 | cup | Tomatoes, canned, organic | 1 | pound, raw | chicken breast halves, boneless, skinless | 1 | teaspoon | sea salt | 2 | tablespoons | rosemary, sprigs, fresh | 1 | dash | pepper, to taste | 1 | dash | red pepper | 2 | tablespoons | olive oil, extra virgin | 1 | pound, raw | chicken breast halves, boneless, skinless |
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Steps
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Sequence
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Step
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| | 1 | Rinse chicken breasts and trim any fat. | | 2 | Cut chicken breast into roughly 3 inch pieces. | | 3 | Pre-heat a heavy skillet over medium-high heat. | | 4 | Cover the bottom of the skillet with extra-virgin olive oil. | | 5 | Brown the chicken pieces in the olive oil. Turn frequently and be careful not to crowd the pieces. Once the pieces are browned on both sides, remove them from the skillet. Continue the process until all the pieces are browned. The chicken does not need to be cooked thoroughly at this point, just browned on the outside. | | 6 | Once all of the chicken is removed from the pan, make sure there is still enough olive oil to coat the bottom. Add the chopped garlic and brown lightly. | | 7 | When the garlic is browned, add the tomatoes including their juice. | | 8 | Break apart the tomatoes as they heat. If you prefer, the tomatoes can be blended up before adding them into the pan. | | 9 | Once the tomatoes are warm, add in the basalmic vinegar, the water, the salt, the black and red pepper and the rosemary. Bring the mixture to a boil. | | 10 | Once the sauce is at a boil, add in the chicken pieces. They can layered if needed. | | 11 | Reduce the heat to medium low (a slow simmer). Cover the pan and cook for 45 minutes. | | 12 | Remove the dish from the heat. Uncover the pan and let it rest for 5 minutes before serving. |
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