I made the best recipe last night. I didn’t take pictures until the very end because I didn’t think about it being blog worthy…but it turned out so pretty that I had to take a shot of it. And then, we tasted it and I must say it was delicious. Fast, easy, looks good…yes, that’s definitely something to write about. (This recipe was printed in the Houston Chronicle but originally came from Good Housekeeping.)
4 medium boneless, skinless breast halves
Salt & Pepper
1 tablespoon olive oil
1 small can green chilies
1 cup grape tomatoes each cut in half
¾ cup chicken broth
½ teaspoon ground cumin
1 clove garlic, crushed with press
2 tablespoons fresh cilantro
Start by pounding the breasts with a meat mallet till you have an even thickness. Or if you like, cut the breasts in half horizonally. Salt & pepper.
In a non-stick pan, heat the olive oil over medium high heat. When the oil is hot cook the breasts until browned on both sides. Cook until you can’t see any pink throughout and totally browned. They get a little crispy on the outside but that makes it yummy.
Take the breasts out of the skillet and put them on a platter. Cover with foil.
To your hot skillet add the green chilies, tomatoes, chicken broth, cumin and garlic. Cook for about 3 minutes until the sauce reduces slightly. Stir in the cilantro and spoon over the chicken.
So easy and so delicious! I love finding recipes like this.
Enjoy
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