Good morning! I wanted to post this tidbit of a recipe that I tried out this week. It’s been awhile since the last time I posted a kitchen recipe anyways! 🙂
It was once again my turn at dinner duties as I peered into the fridge to see what we had to cook. I saw chicken breast, fresh rosemary, and tomato sauce. I struck up the idea of dicing the chicken then tossing freshly picked rosemary and tomato sauce to sautee it. That way we can use the leftover sauce and rosemary before they went bad.
2 Chicken Breasts
1⁄4 Cup of Presto Roasted Garlic Tomato Sauce
2 Sprigs of Fresh Rosemary
Salt & Pepper
I’ve cooked chicken on several occasions already and I found filleting the chicken breasts into thinner pieces then cutting them into cubes worked the best. Just cutting the whole breast into cubes made for very large cubes that made eating difficult. So fillet the chicken breasts (I got maybe 4 good fillets out of each one). Then julienne the meat vertically and dice them into cubes after. I seasoned it lightly with salt, pepper and a little bit of garlic powder before placing into a wok with a little bit of olive oil. The great thing about smaller pieces of chicken is that they cook so much faster than thick chunks.
I then took the fresh rosemary and mixed it with the tomato sauce and placed it in the wok with the chicken. Although I made sure the chicken rested around 160 degrees (with light brown coating) before I put the sauce in and cooked it for another 5 minutes or so letting the sauce reduce. Just be careful not to overcook the chicken.
Let it cool and then plate! It’s a very simple and easy dish to make perfect for lunch or dinner. 🙂 Happy eating!