Seared Marinated Breast of Chicken With Tomato and Basil

Name: Seared Marinated Breast of Chicken With Tomato and Basil
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; 1/2 cup extra virgin olive oil; 1 tablespoon minced fresh rosemary leaf; 1 tablespoon minced fresh sage leaf; 4 garlic cloves, crushed; salt & freshly ground black pepper; 3 tablespoons extra virgin olive oil; 8 garlic cloves, crushed; 1 1/2 lbs vine-ripened plum tomatoes, cored, peeled and seeded, juice reserved; 1 pinch serrano pepper; 1/2 cup fresh basil leaf, finely shredded

Submitted by lik2fish

"Seared Marinated Breast of Chicken with Tomato and Basil"

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Ready In:: 1hr 30mins
Ingredients:: 11
Serves:: 6

ingredients

2 lbs boneless skinless chicken breasts
¹⁄₂ cup extra virgin olive oil
1 tablespoon minced fresh rosemary leaf
1 tablespoon minced fresh sage leaf
4 garlic cloves, crushed
salt & freshly ground black pepper
SAUCE
3 tablespoons extra virgin olive oil
8 garlic cloves, crushed
1 ¹⁄₂ lbs vine-ripened plum tomatoes, cored, peeled and seeded, juice reserved
1 pinch serrano pepper
¹⁄₂ cup fresh basil leaf, finely shredded

directions

Cut each chicken breast in half.
Pound pieces lightly to a thickness of about 1/4 inch.
Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
Add the chicken pieces and toss to coat well.
Season with salt and pepper and toss well again.
Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
Remove the chicken to room temperature about 30 minutes before cooking.
Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
Add the garlic and cook, until it is light brown, about 2 minutes.
Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
Return to the heat.
Stir in the peperoncino, season with salt.
Simmer about 5 minutes.
Stir in 1/4 cup of the basil.
Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
Add as many of the chicken pieces as will fit in a single layer.
Cook until well browned on the underside, about 2 minutes.
Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
Sprinkle with the remaining 1/4 cup shredded basil and serve.