Isaacs' Home Recipes Main MainDish Recipes Tuscan Chicken Breasts

Tuscan Chicken Breasts

1 cup chopped onion
1 cup each chopped sweet yellow and red peppers
1 Tbsp olive oil
1 Tbsp minced garlic
4 boneless skinless chicken breast halves (4-6 oz each)
1 can (14-1/2 ounces) Italian diced tomatoes, drained
2/3 cup chicken broth
1 Tbsp balsalmic vinegar
3/4 tsp salt
1/4 tsp sugar
1/8 tsp curshed red pepper flakes
1/8 tsp pepper
Hot cooked pasta
1/4 cup shredded Parmesan cheese

In a large skillet, saute onion and peppers in oil for 4-5 minutes or 
until crisp-tender.
Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
Flatten chicken to 1/2" thickness; place over vegetables.
Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper.
Bring to a boil.
Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken 
juices run clear and sauce is thickened.
Serve with pasta.
Spinkle with paremsan cheese.

* 4 servings

(Simple & Delicious - July/August 2006)