Tomato-Garlic Poached Chicken
Prep: 15 minutes • Cook: 25 minutes
Makes: 4 (1 chicken breast, 1/4 cup tomato mixture) servings
1 pint grape tomatoes
4 garlic cloves, thinly sliced
2 tablespoons chopped fresh basil plus additional for garnish (optional)
2 cups unsalted chicken stock
1 cup Marsala wine or unsalted chicken stock
1-1/2 teaspoons kosher salt
4 Weis Naturals Boneless Chicken Breasts (about 5 ounces each)
1.In large skillet with 2-inch-high sides, heat oil over high heat. Add tomatoes; cook 3 minutes or until lightly browned, stirring occasionally. Add garlic and basil; cook 30 seconds or until fragrant, stirring frequently. Add stock, wine and salt; heat to a boil. Reduce heat to medium-low; add chicken. Cover and cook 20 minutes or until internal temperature of chicken reaches 165°; transfer chicken to cutting board.
2.Strain tomato mixture in skillet through fine-mesh strainer and reserve; discard liquid.
3.Thinly slice chicken crosswise; serve over cooked whole-grain pasta, rice or quinoa with reserved tomato mixture garnished with basil, if desired.
Approximate nutritional values per serving:
235 Calories, 7g Fat (1g Saturated), 79mg Cholesterol, 459mg Sodium,
10g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 31g Protein