Seared Marinated Breast Of Chicken With Tomato And Basil

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced fresh rosemary leaf
• 1 tablespoon minced fresh sage leaf
• 4 garlic cloves, crushed
• salt & freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 8 garlic cloves, crushed
• 1 1/2 lbs vine-ripened plum tomatoes, cored, peeled and seeded, juice reserved
• 1 pinch serrano pepper
• 1/2 cup fresh basil leaf, finely shredded

Recipe

• 1 cut each chicken breast in half.
• 2 pound pieces lightly to a thickness of about 1/4 inch.
• 3 stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
• 4 add the chicken pieces and toss to coat well.
• 5 season with salt and pepper and toss well again.
• 6 cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
• 7 remove the chicken to room temperature about 30 minutes before cooking.
• 8 make the sauce. in a medium-size saucepan, heat the olive oil over medium heat.
• 9 add the garlic and cook, until it is light brown, about 2 minutes.
• 10 remove the pan from the heat and carefully add the tomatoes and their reserved juice.
• 11 return to the heat.
• 12 stir in the peperoncino, season with salt.
• 13 simmer about 5 minutes.
• 14 stir in 1/4 cup of the basil.
• 15 heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
• 16 add as many of the chicken pieces as will fit in a single layer.
• 17 cook until well browned on the underside, about 2 minutes.
• 18 turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
• 19 if necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
• 20 divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
• 21 spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
• 22 sprinkle with the remaining 1/4 cup shredded basil and serve.