Fire-Roasted Tomato-Butter Chicken

BY EMEALS

INGREDIENTS

2 lb boneless, skinless chicken breasts

2 Tbsp olive oil

2 (14.5-oz) cans fire roasted diced tomatoes with garlic

½ cup thinly sliced fresh basil

¼ cup butter

INSTRUCTIONS

1. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season with salt and pepper, if desired.

2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet, and set aside.

3. Add tomatoes to skillet; cook 5 minutes. Add basil and butter, stirring until butter melts. Return chicken to skillet; cook until thoroughly heated. Serve over rice.