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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tomato Braised Chicken Breasts Recipe

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This recipe for Tomato Braised Chicken Breasts is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 red and yellow tomatoes about 3 pounds, cored and 1halved crosswise
1/4 cup olive oil
12 medium garlic cloves
12 small green olives, pitted and halved
1 large jalapeño, seeded and thinly sliced
kosher salt
1/2 cup white wine
6 skinless, boneless chicken breast halves (2 1/2 pounds.)
6 thyme sprigs, plus more for garnish
fresh ground pepper
2 cups water
1 1/2 cups couscous
lemons for garnish
Directions:
Directions:
1. Preheat oven to 400º. Set a fine sieve over a bowl and using your finger to remove seeds from tomatoes, working over the sieve. Gently press seeds to extract as much juice as possible. Set aside tomatoes and juice and discard seeds.
2. Coat the bottom of a 9X13 baking pan with 1 tsp. olive oil. Saute garlic, olives and jalapeños. Spread over the bottom of baking pan. Season the cut sides of the tomatoes with the salt and arrange the tomatoes in baking dish cut side down. Pour white wine and reserved tomato juice over tomatoes. Arrange chicken on top of the tomatoes. Drizzle chicken with 1 tbsp of olive oil. Top each chicken breast with a thyme sprig and season to taste with salt and pepper.
3. Cover baking dish with foil and bake the chicken for about 50 minutes or until cooked through and tomatoes have released most of their juices. Transfer chicken to a large plate cover and keep warm. Let tomatoes cool about 2 minutes. Gently pull the skin off the tomatoes. Discard skin and thyme.
Cook couscous. Fluff with fork. Spoon into a large shallow soup bowl. Top with chicken and tomatoes. Spoon juices all over. Garnish with thyme sprigs lemon slices.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2- 2 hours
Personal Notes:
Personal Notes:
Can be made up through step 2 and refrigerate up to 1 day.

 

 

 

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