My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! —Margaret Wilson, Sun City, California
- 2 tablespoons salt-free garlic herb seasoning blend
- 1/2 teaspoon salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes, optional
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons water
- 1 tablespoon butter
- Hot cooked pasta, optional
- Mix the first five ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°.
- Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain.
- Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta. Yield: 4 servings.
Originally published as Chicken with Fire-Roasted Tomatoes in Simple & Delicious June/July 2016
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed May. 17, 2016
"Good, nice change of pace from the usual steamed green beans."