It’s Friday night. Cue the mood lighting, pour a couple glasses of red, Alt-J is jamming through your stereo. Candles are lit. It’s cozy AF right now. Time for a little date night at home with your boo and this meal from the Shed Program, Pollo Italiano!
I love this recipe because 1) tomatoes, 2) basil, and 3) garlic. I mean there isn’t a better combo than that! The chicken breast is never dry in this recipe AND it also has a subtle sweetness that brings it all together! I think its pretty much perfect in all seasons too! Obvi, cherry tomatoes are best in the summer buttttt let’s be honest, I buy them all year round.
This recipe is one of the many recipes from the Shed Nutrition Program! And today is the last day to get the launch discount of 20% off the Silver plan! Use code: TWOSHEA20. It expires at 11:59 CST tonight!
Leave me a note if you try the recipe! <3 Xo, AHS
2 tbsp olive oil, divided
1 lb boneless, skinless chicken breasts (about 2-3)
1 clove garlic, thinly sliced
1 pint assorted cherry tomatoes, whole
¼ cup chicken broth
2 tbsp balsamic vinegar
1 tbsp fresh basil, divided
In a large skillet (preferably, nonstick), heat 1 tbsp olive oil over medium-high heat. Pat the chicken breasts dry with paper towels and season them generously on both sides with salt and cayenne. Add the chicken to the pan and cook, lowering the heat to medium if your pan starts to smoke, until nicely browned on both sides and just pink in the middle, about 5 minutes per side. Move chicken to a plate and tent with foil.
Add the remaining olive oil to the pan, along with the garlic and tomatoes. Cook until the tomatoes begin to burst, stirring occasionally and scraping up any bits of chicken from the bottom, about 5 minutes. Add the broth and balsamic and using the back of your spoon, gently crush the tomatoes so they release all their juices. Simmer the sauce for another 3 minutes until it’s thickened and the acidity has mellowed. Stir in the ½ tbsp basil and taste for seasoning, adding more salt as necessary. Add the chicken back to the pan and simmer until it’s cooked through. Remove from the heat, garnish with remaining basil.