4 Tbsp. Olive Oil, Divided 1 Large Onion, Chopped 4 Garlic Cloves, Chopped 1 can (28 oz.) Tomatoes, Diced Zest from 1/2 of Orange, Orange Part Only 1 Tsp. Dried Oregano 1 Tsp. Dried Sweet Basil 2 Bay Leaves 1/2 Tsp. Paprika 4 Skinless Boneless Chicken Breast Halves Salt and Pepper to taste Pinch of sugar
Heat 2 Tbsp. Olive Oil in large saucepan over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Ad tomatoes with their juices, orange zest, oregano, basil, bayleaves and paprika, and sugar. Cook until sauce thickens, about 30 minutes. Then discard bay leaves. Heat remaining 2 Tbsp. olive oil in large skillet over medium-high heat. Season Chicken with salt and pepper. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plate. Spoon warm sauce over chicken. Yield: 4 servings. Suggestion: could serve with green beans, broccoli and/or rice pilaf.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
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