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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was a handout at my local Sam's Club this weekend. It tasted wonderful and the only sodium coming from the green olives. Top the dish off with some freshly shaved Parmesan cheese for a low, sodium, low fat meal. The wine pairing they suggest is a Chardonnay. Ingredients:
4 large roma tomatoes |
1 red onion, chopped |
1 tablespoon olive oil |
3 -4 garlic cloves, minced |
2 tablespoons red wine vinegar |
8 jumbo green olives |
1 teaspoon olive oil |
4 (4 ounce) boneless skinless chicken breasts |
sodium-free seasoning |
Directions:
1. Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
2. Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
3. For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
4. Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
5. Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
6. Serve with a green salad, fresh bread and wine for a delicious meal.
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