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Ingredientes
- 1 c. Basque Saffron Rice see recipe
- 2 x 6 oz boneless skinless chicken breasts
- 2 tsp extra virgin olive oil salt and freshly grnd black pepper
- 1/2 c. sliced yellow onion
- 2 ounce lean ham cut 1/4-in strips (1/4-c.)
- 1/2 c. diced tomatoes
- 3/4 c. liquid removed canned roasted red peppers cut 1/4-inch strips several drops warm pepper sauce
Direcciones
- Start the rice and let it cook while you prepare the chicken.
- Remove fat from chicken breasts and flatten to 1/2-inch thickness with the palm of your hand or possibly the bottom of a heavy skillet. Heat extra virgin olive oil in a nonstick skillet over medium-high heat.
- Brown chicken 2 min, turn and brown another 2 min. Salt and pepper the cooked sides, remove to a plate and cover with foil or possibly another plate to keep hot.
- Add in onion, ham and tomatoes to skillet. Saute/fry 5 min. Add in roasted peppers and warm pepper sauce to the skillet.
- Return chicken to skillet. Saute/fry 2 min.
- Add in salt and pepper to taste. Serve chicken over rice and spoon sauce on top.
- Cuisine: "Basque"
- NOTES : While on a recent trip to the Basque region of Spain, I was served a sauteed chicken with a sauce of roasted red peppers, onion, tomatoes and ham. The combination of onion, tomato, garlic and red pepper is used in many cuisines. The Spanish call it sofrito. The Basque version differs by using lots of red pepper and some warm peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 2 servings | |
| Calories 178 | |
| Calories from Fat 22 | 12% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 79mg | 26% |
| Sodium 387mg | 16% |
| Potassium 579mg | 17% |
| Total Carbs 6.14g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.38g | 2% |
| Protein 32.02g | 51% |
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