Fast. Totally satisfying.
Ingredients
- 3 chicken breasts
- 1/4 cup of flour
- salt and pepper
- 3 cloves of garlic
- 1 28 oz canned tomatoes, san marzano whole or diced with puree
- 1 5.5 oz tomato paste
- a few glugs of wine – red or white, for the tang, whatever is open or you can omit
- red pepper flakes to taste
- 1 tbsp dried oregano (optional)
- few leaves of fresh basil (optional)
- 1 1/2 cups fresh loose leaf spinach, optional
- 1 cup grated parmesan
Instructions
Preheat oven to 350
Place boneless, skinless chicken breasts in a ziplock bag and pound with a flat meat mallet or rolling pin to about 1 in thick for even cooking.
In a small bowl, combine 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 cup of flour. Add flour to ziplock back to coat chicken.
In a medium pan (cast iron is great, otherwise an oven proof saute pan), over medium heat, heat olive oil. Add chicken and sear about 2 – 3 minutes on each side until golden brown.
While the chicken is searing, heat another saute pan and saute garlic for 1 minute until fragrant. Add tomatoes, paste and wine. Add oregano, fresh basil and simmer 20 minutes, stirring frequently.
Set the tomato sauce aside.
Add spinach over the top of chicken if you’re using ( a nice addition you won’t even notice, but super-good for you!). Add tomato sauce and stir through so spinach is wet and chicken is covered well with sauce.
Distribute parmesan evenly over the top and bake for 20 – 25 minutes, until cheese is melted and everything is bubbly.
Serve with a green salad and if you’re super hungry, pasta.
