Okay, so this recipe is not too different to the Tomato and Rosemary Chicken posted back in the spring The main difference being that I used stewed tomatoes in this recipe and added parmesan cheese. So, maybe not an entirely new recipe, just something a little different to try. I made this a while back and meant to make a post about it, then I completely forgot about it. I found it in my old files this morning and decided it is going to be tonight's dinner.
Tomato & Parmesan Skillet Chicken
2 boneless, skinless chicken breast, each one sliced into about 3 fillets
2 Cups/500 grams of Stewed Tomatoes
1 Cup/100 ml of chicken stock
1/2 Cup/50 ml of white wine
3/4 Cup/75 grams of fresh grated parmesan cheese
4 cloves of garlic, crushed
1 tablespoon of olive oil
Bunch of fresh chopped parsley
A few sprigs of rosemary
Heat olive oil, half of the garlic and a little of the rosemary in a large skillet over medium to high heat. Brown chicken for about 2 minutes per side. You don't want to cook it throughout, or it will not be tender in the final dish. Remove chicken from pan and place on a plate and cover. Set aside
Meanwhile, add the Stewed Tomatoes, remaining rosemary and garlic to pan. Cook for just a few minutes. With the heat at medium-low, add the chicken back to the pan. At this point add the wine and reduce it to about half. Then add the chicken stock. Throw in the fresh chopped parsley, cover and simmer for about 15 minutes. Sprinkle over all the fresh grated parmesan cheese and let it melt over the chicken. This will only take a minute or so. Remove from heat and serve over pasta, with rice or vegetables.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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