Chicken With Tomatoes And Basil
|Extra virgin olive oil||2 Tablespoon|
|Whole boneless skinless chicken breasts||1 1⁄2 Pound, halved, "tenders" separated (2 In Number)|
|Fresh tomatoes||2 Pound (Vine Ripened)|
|Packed basil leaves||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Garlic||2 Clove (10 gm)|
|Freshly ground black pepper||To Taste|
|Wine vinegar||1 Tablespoon (Preferably Balsamic)|
1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat. Add the chicken breasts and "tenders" and cook them, uncovered, until partially cooked, about 3 minutes per side.
2. While the chicken is cooking, cut each tomato into 8 wedges, then cut the wedges in half so you have nice big chunks. Rinse and sliver the basil. Mince the garlic.
3. Remove the chicken to a plate. Add the garlic to the skillet and cook for a few seconds to release the aroma. Add the tomatoes and basil and bring to a simmer; season to taste with salt and pepper. Place the chicken over the tomatoes, drizzle the remaining 1 tablespoon olive oil and the vinegar over the chicken, and season with salt and pepper.
4. Cover and cook until the chicken is just cooked through, 5 minutes. Transfer the chicken to deep bowls and spoon the tomatoes and juices on top. Serve immediately.