Tomato Basil Chicken

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  0.3 cup Olive oil

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

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  2 tbsp Vinegar, Red Wine
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  4 Garlic(12g)
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  1 tsp Basil, Fresh
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.1 tsp 1/8 tsp freshly cracked black pepper ($0.02)
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  1.3 lbs Chicken Breast, Boneless Skinless

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

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  0.5 cup Low Sodium Chicken Broth
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  2 tbsp Tomato Paste
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  0.3 tsp Sugar, Granulated White

Instructions

1. 1Mince the garlic and chop the fresh basil. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, half of the fresh basil, salt, and pepper until combined.
2. 2Using a sharp knife, carefully slice each chicken breast horizontally to create two thinner pieces. Place all chicken pieces in a shallow dish and pour the marinade over top, flipping to coat all surfaces. Marinate for at least 30 minutes at room temperature, or up to 1 day refrigerated, flipping once halfway through.
3. 3Heat a large skillet over medium-high heat for 2 minutes until hot. Transfer the marinated chicken pieces to the skillet and cook for 5–6 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F, then transfer to a clean plate.
4. 4Add the tomato paste, chicken broth, the remaining fresh basil, sugar, salt, and pepper to the same skillet over medium heat. Whisk constantly for 2–3 minutes, scraping up any browned bits from the bottom of the pan until the sauce is smooth and combined.
5. 5Reduce heat to medium-low and simmer the sauce for 4–5 minutes, stirring occasionally, until slightly thickened and the flavors meld.
6. 6Return the cooked chicken to the skillet and spoon the tomato basil sauce over each piece to coat evenly. Simmer together for 1–2 minutes over medium-low heat.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.