Tuscan Chicken with Tomato Basil Relish and Toasted Almonds

Contributed By: Terry Borden


1/2 cup diced plum tomatoes
2 tablespoons diced red onion
1/4 cup sliced, drained sweet pimientos
1/4 cup snipped fresh basil leaves
1/2 teaspoon balsamic vinegar
Salt and freshly ground black pepper
3/4 pound boneless, skinless chicken breasts
Olive oil spray
Toasted Almond Broccoli, recipe follows
Toasted Almond Broccoli:
4 tablespoons sliced almonds
1/2 pound broccoli florets (4 cups)
2 teaspoons olive oil
Salt and freshly ground black pepper


Mix tomatoes, onions, sweet pimientos, and basil together in a small bowl. Add vinegar and toss to mix. Add salt and pepper, to taste. Set aside.
Place chicken between 2 pieces of waxed paper or aluminum foil and flatten with a meat mallet or the bottom of a heavy skillet to 1/2-inch thick. Heat a large nonstick skillet on medium-high heat and spray with olive oil spray. Add chicken and saute 3 minutes per side. Sprinkle salt and pepper, to taste, on the cooked sides. Divide between 2 dinner plates and spoon the tomato relish on top.
Toasted Almond Broccoli:
Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.
Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.

Helpful Hints:

Prep Time:10 min
Inactive Prep Time: --
Cook Time:20 min
Serves:2 servings.

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