Chicken Tomato Skillet

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Chicken Tomato Skillet

Yield 4

Author Judy Doherty

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced in half
• pinch each: salt, black pepper, paprika
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 medium onion, diced
• 1/2 cup diced bell pepper
• 1 tablespoon fresh basil leaves sliced
• 3 cups reduced-sodium tomato sauce
• 2 cups halved cherry tomatoes

Instructions

1. Using a cast iron skillet, saute olive oil, garlic, onion, and peppers for 2-3 minutes on medium heat.
2. Sprinkle salt, pepper, and paprika on the chicken. Add the chicken to the skillet. Cover and cook briefly for a few minutes. Turn the chicken over when brown.
3. Add the tomato sauce and cherry tomatoes. Bring the sauce to a boil. Place the chicken in a 375 degree (F) oven and bake for 15 minutes or until the chicken is done.

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