Tuscan Chicken with Tomato-Basil Relish and Toasted Almond Broccoli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1/2 cup diced plum tomatoes |
2 tablespoons diced red onion |
1/4 cup sliced, drained sweet pimientos |
1/4 cup snipped fresh basil leaves |
1/2 teaspoon balsamic vinegar |
salt and freshly ground black pepper |
3/4 pound boneless, skinless chicken breasts |
olive oil spray |
toasted almond broccoli, recipe follows |
4 tablespoons sliced almonds |
1/2 pound broccoli florets (4 cups) |
2 teaspoons olive oil |
salt and freshly ground black pepper |
Directions:
1. A fresh tomato-basil relish tops this simple chicken dish. The broccoli takes only minutes to cook in a microwave oven. It's topped with toasted almonds.
2. Mix tomatoes, onions, sweet pimientos, and basil together in a small bowl. Add vinegar and toss to mix. Add salt and pepper, to taste. Set aside.
3. Place chicken between 2 pieces of waxed paper or aluminum foil and flatten with a meat mallet or the bottom of a heavy skillet to 1/2-inch thick. Heat a large nonstick skillet on medium-high heat and spray with olive oil spray. Add chicken and saute 3 minutes per side. Sprinkle salt and pepper, to taste, on the cooked sides. Divide between 2 dinner plates and spoon the tomato relish on top.
4. Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.
5. Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.
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