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Preptime: 5 min.Cooktime: 15 min.
Carbs: 5g
Fat: 10g
Fiber: 1g
Protein: 58g
Satfat: 2g
Sodium: 424mg
1 1/2 tablespoons olive oil
4 boneless, skinless chicken breasts,
about 4 ounces each
salt to taste
freshly ground black pepper
flour for dredging
1 clove garlic, thinly sliced
1 15-ounce can diced tomatoes
1/2 teaspoon dried oregano
1/4 cup freshly grated Parmesan cheese
Directions:
1. Heat 1 tablespoon of the olive oil in a large, nonstick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
2. Saute the chicken over medium-high heat until golden brown, about 2 minutes on each side. Transfer the chicken to a platter and keep warm.
3. Turn the heat to medium, add the remaining oil and garlic and cook until the garlic is light golden, about 1 minute.
4. Add the tomatoes, their juice and the oregano and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Season lightly with salt and pepper. Add the chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.
5. Remove the chicken to a clean serving platter and keep warm. Simmer the tomato mixture until it has reduced by half, about 5 minutes. Adjust the salt and pepper. Sprinkle the chicken with Parmesan cheese, spoon the tomatoes over the top and serve.
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