POULTRY ESSENTIALS: TOMATO-BRAISED CHICKEN BREASTS

Poultry Essentials: Tomato-Braised Chicken Breasts image

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 18

PLAN/PURCHASE
THE SAUCE
14 ounce(s) diced tomatoes, 1 can, with juice
1/3 cup(s) chicken stock, not broth
2 tablespoon(s) white rice vinegar, plain variety
1 tablespoon(s) italian spice mix
1 teaspoon(s) sesame oil
1/4 teaspoon(s) crushed red pepper flakes, or to taste
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
THE CHICKEN
1 large chicken breast
2 ounce(s) mozzarella cheese, freshly grated
2 ounce(s) parmesan cheese, freshly grated
2 ounce(s) sliced black olives
ADDITIONAL ITEMS
- long-grained white rice, for serving
1 medium lime, sliced, for drizzling

Steps:

PREP/PREPARE
If you are looking for a good Italian dry spice mix, here is the one I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=5
Gather your Ingredients (mise en place).
THE SAUCE
Add all the sauce ingredients together.
Add to a sauté pan over medium heat.
Bring the mixture up to a simmer.
Allow the sauce to simmer until it reduces and begins to thicken, about 15 - 20 minutes
Chef's Tip: The sauce will be ready, when a wooden spoon dragged through the sauce leave a trail.
THE CHICKEN
While the sauce is simmering, cut the chicken in half, lengthwise.
Add some salt and pepper to both sides.
Lay the chicken into the reduced sauce, and reduce heat to medium-low.
Cover, and allow to lightly simmer, for 15 minutes.
Remove lid, add the cheeses and olives, then cover for 2 - 3 minutes, or until the cheese is nice and melty.
PLATE/PRESENT
Place the chicken on a bed of rice, and serve. Enjoy.
Keep the faith, and keep cooking.