Fire-Roasted Tomato-Butter Chicken
Steamed Rice and Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 (14.5-oz) can fire-roasted diced tomatoes with garlic
- 2 Tbsp thinly sliced fresh basil
- 2 Tbsp butter
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet, and set aside.
- Add tomatoes to skillet; cook 3 minutes. Add basil and butter, stirring until butter is melted.
- Return chicken to skillet; cook until thoroughly heated. Serve over rice.
Side Dish Ingredients
- ¾ cup long-grain white rice
- ½ (16-oz) pkg frozen green beans
Side Dish Instructions
- Cook rice according to package directions.
- Cook green beans according to package directions; season with salt and pepper to taste.
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