Tuscan Chicken with Tomato-Basil Relish and Toasted Almond Broccoli

Total Time:
30 min
10 min
20 min

2 servings

  • 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

A fresh tomato-basil relish tops this simple chicken dish. The broccoli takes only minutes to cook in a microwave oven. It's topped with toasted almonds.

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.

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.

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