Chicken With Tomato Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 onion, minced
• 2 garlic cloves, minced
• 1 teaspoon cumin, ground
• 1/4 teaspoon turmeric
• 2 lbs tomatoes, peeled, seeded and chopped
• 1 pinch cayenne pepper
• salt
• pepper
• 2 teaspoons tomato paste (optional)
• 4 boneless skinless chicken breasts, trimmed
• 2 1/2 teaspoons fresh cilantro, minced
• 2 1/2 tablespoons vegetable oil
• fresh cilantro stem, garnish

Recipe

• 1 to make the tomato sauce: over low heat heat oil in a saucepan and then add the onion cook, stirring for 10 minutes or until soft.
• 2 add garlic and continue stirring for 30 seconds.
• 3 stir in cumin and turmeric for another 30 seconds.
• 4 stir in tomatoes, cayenne, salt and pepper.
• 5 bring mixture to a boil; reduce to low and cook for 30 minutes or until tomatoes are soft, stirring occasionally.
• 6 stir in tomato paste, if desired (the tomato paste will help give the sauce the bright red color).
• 7 ***the sauce can be prepared one day ahead, covered and refrigerated.***.
• 8 with a meat pounder or rolling pin and chicken breasts between waxed paper, pound the chicken to a thickness of 1/4 inch (can be prepared 4 hours ahead, wrapped tightly and refrigerated, bringing to room temperature before continuing).
• 9 preheat oven to 275-degrees f.
• 10 reheat sauce over low heat and add minced cilantro, adjust seasoning if desired; cover and keep warm.
• 11 heat skillet over high heat.
• 12 pat chicken dry and sprinkle with salt and pepper and brush with oil.
• 13 cook chicken pieces 1-2 minutes per side or until firm to touch.
• 14 transfer chicken to oven-proof platter; cover and keep warm in oven while preparing remainder of chicken.
• 15 divide sauce among plates and top with chicken, garnishing with cilantro if desired.