photo by Alskann
- Ready In:
- 4 large roma tomatoes
- 1 red onion, chopped
- 1 tablespoon olive oil
- 3 -4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 8 jumbo green olives
- 1 teaspoon olive oil
- 4 (4 ounce) boneless skinless chicken breasts
- sodium-free seasoning
- Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
- Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
- For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
- Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
- Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
- Serve with a green salad, fresh bread and wine for a delicious meal.
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We loved this. Very flavorful and easy to make. And it fit nicely into my WW points. Easy to make, the only change I made was to use canned stewed tomatoes as good fresh ones are not plentiful in Alaska this time of year. I don't think it made a difference in the end result. I used my immersion blender to mix it all up, worked very well. We will be making this one again! Thanks!
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