Sicilian Chicken in Tomato Sauce

Submitted by Chef 313014

"Herbs, capers and a touch of cinnamon highlight the tomato sauce in which these chicken breasts simmer. Serve with a short pasta such as fusilli or conchiglie to catch the sauce. From Ontario Chicken Lover magazine."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 (19 ounce) can stewed tomatoes
• 2 teaspoons capers or 2 teaspoons green olives, chopped
• 2 teaspoons red wine vinegar
• 1⁄2 teaspoon cinnamon
• fresh parsley, chopped

directions

1. Combine basil, oregano, salt and pepper; sprinkle half over both sides of chicken.
2. In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
3. In skillet, heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring occasionally, for about 5 minutes or until onion is softened.
4. Add tomatoes, breaking up with spoon. Add capers, vinegar and cinnamon; bring to boil.
5. Return chicken and any accumulated juices to pan; reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink inside.
6. Sprinkle with parsley and serve.

Reviews

[CiaoBella]

Pretty good recipe. Very unique tasting and smelling b/c of the cinnamon-tomato sauce mixture. Not bad, just very different. I used green olives over capers. Thank you for posting.