Braised Chicken with Tomatoes
Braised Chicken with Tomatoes
I set out to make this meal out of an America’s Test Kitchen cookbook. They have the best recipes because they truly test every possible way to make something until it’s perfect.
The trouble was, this recipe had way too much modifying to make it recognizable. So somewhere in the midst of re-creating this recipe I just started making things up. You know how hard it is to type up what you did to a recipe you made up as you went?! Phew! I think I got it correctly here, but sure do hope you have as delicious results as we did 😉
To save major time on this meal, I microwaved the chicken before beginning. If you have a Pampered Chef® Baker this makes the process super easy. If not, you can still microwave the chicken following the instructions below.
Braised Chicken with Tomatoes
Ingredients
- 1 lb chicken breast tenderloins
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 slices turkey bacon diced
- 1/2 cup yellow onion chopped
- 1/4 cup shredded parmesan cheese
- 2 cloves garlic pressed or minced
- 1/2 cup low sodium chicken broth
- 14.5 oz canned diced tomatoes
Instructions
- Season chicken with salt and pepper. Decipher best way to cook chicken. Examples: use Instant Pot to pressure cook 1 lb chicken breast tenderloins for one minute and naturally release 5 minutes. OR put in an oven safe dish with 1/2 cup chicken broth in the bottom and bake at 350 F for 15 minutes.
- While chicken cooks, sauté turkey bacon in a large dutch oven for about 2 minutes. Add onion and garlic and cook 2 more minutes. Stir in shredded parmesan cheese, scraping the pan as you stir. Add chicken broth and diced tomatoes.
- Reduce heat to low and add cooked chicken. Cover and let simmer about 5-10 minutes and serve.