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Fire-Roasted Tomato-Butter Chicken

By eMeals

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    Serves 6

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level


    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


    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.

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