4 ct Fresh Bnls/sknls Chicken Breasts
2 tbsp olive oil, divided
½ cup shallots, chopped
3 cloves garlic, minced
1 can (8 oz) tomato sauce
2 tbsp reduced sodium soy sauce
2 tbsp fresh lemon juice
¼ cup water
1 bay leaf
2 tsp chili powder
2 tsp dried oregano
¼ tsp black pepper
- Heat 1 tablespoon oil in a large skillet over medium heat. Add fresh Boneless Skinless Chicken Breasts; cook 3 minutes on each side until lightly browned. Remove and set aside.
- Add remaining oil, shallots and garlic to pan; cook 1 minute to soften. Stir in tomato sauce, soy sauce, lemon juice, water and bay leaf.
- Bring to a boil; reduce heat to medium-low. Stir in chili powder, oregano and pepper. Add chicken; cover and cook 12-15 minutes, turning occasionally or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F).
- Serve chicken over rice, if desired.
Yield: 4 servings