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Ingredients
- 4skinless, boneless chicken breast halves, about 1¼ pounds total
- Salt to taste, if desired
- Freshly ground pepper to taste
- large, red, ripe tomatoes, about 1¼ pounds
- 2tablespoons olive oil
- 4large, unpeeled garlic cloves, about 1 ounce
- ⅓cup finely chopped onion
- ½cup dry white wine
- 1bay leaf
- ½teaspoon dried thyme
Nutritional analysis per serving (4 servings)
293 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 34 grams protein; 784 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle chicken breasts with salt and pepper. Set aside.
- Step 2
Drop tomatoes into a pot of boiling water and let stand about 12 seconds. Drain and peel. Cut away and discard the cores. Cut tomatoes into 1-inch cubes; there should be about 3 cups.
- Step 3
Heat oil in a heavy casserole and add chicken pieces. Scatter garlic cloves around. Cook chicken until golden brown on one side, about 2 minutes. Turn chicken pieces and garlic. Scatter onion around and cook briefly until wilted. Add wine, cubed tomatoes, bay leaf and thyme. Cover closely and cook 10 minutes.
- Step 4
Remove garlic cloves and, when cool enough to handle, peel them.
- Step 5
Chop cloves and mash them to a paste with the flat side of a knife. Return mashed garlic to casserole. Cover closely and cook 10 minutes. Remove bay leaf and serve.
Private Notes
Comments
two tomatoes. use very large garlic cloves so you can retrieve them bang the breasts thiner use more garlic use chicken cutlets unpleeled garlic chop tomatoes by hand