Garlic Tomato Basil Chicken

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  0.5 tsp Garlic powder
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  1 tbsp Unsalted Butter
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 cup Tomato, Cherry
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  0.3 cup Basil, Fresh
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  1.5 tbsp Garlic

Instructions

1. 1Place the chicken breasts between two sheets of parchment paper and pound evenly until all pieces are the same thickness (about ¾ inch). Season both sides with salt, pepper, and garlic powder.
2. 2Heat the oil and butter in a large skillet over medium-high heat for 1 minute until the butter is foaming. Place the chicken in the pan and cook 5–6 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate.
3. 3Add the fresh garlic to the same skillet over medium heat and cook 1 minute, stirring constantly, until fragrant and just beginning to turn golden.
4. 4Add the cherry tomatoes to the pan and cook 2–3 minutes over medium heat, stirring occasionally, until the tomatoes soften and just begin to burst.
5. 5Remove from heat and stir the fresh basil into the tomato mixture until evenly combined. Taste and adjust seasoning with salt and pepper as needed.
6. 6Return the chicken to the skillet and spoon the garlic-tomato-basil sauce over each piece, coating thoroughly with the pan juices.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.
8. 8Reheat gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through before serving.