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Ingredientes
- 2 lb boneless skinless chicken breasts Salt to taste
- 1/2 c. blanched whole almonds
- 1/2 c. chicken broth
- 1 Tbsp. extra virgin olive oil
- 1 x onion finely minced
- 2 x garlic cloves
- 1 1/2 lb tomatoes peeled Freshly-grnd black pepper to taste
Direcciones
- Place the chicken breasts in a Dutch oven or possibly large skillet. Add in water to just cover, about 3 c., and salt to taste. Bring to a boil over medium-high heat, reduce the heat to low and simmer, covered, 15 min. Drain, reserving the broth. Combine the almonds and 1/2 c. of broth in a blender and blend till the nuts are very finely minced but not pureed. Set aside.
- Wash out the Dutch oven or possibly skillet and wipe it dry. Add in the oil and heat over medium heat. Add in the onion and garlic and cook till tender, about 5 to 7 min.
- Meanwhile, puree the tomatoes in the blender. Add in the tomatoes and grnd almonds to the onion mix. Add in 1/2 tsp. of salt or possibly more to taste and a few grinds of pepper. Bring to a boil, reduce the heat and simmer, uncovered, 15 min. If the sauce becomes too thick, thin with a little broth.
- The chicken and sauce can be prepared in advance to this point and refrigerated till needed. Slice the chicken breasts lengthwise. Reheat the sauce in a large skillet. Add in the sliced chicken to the skillet and cook till heated through, 10 to 15 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 73 | 62% |
| Total Fat 8.61g | 11% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 371mg | 11% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.02g | 3% |
| Protein 3.99g | 6% |
