Recipe courtesy of Linda Gassenheimer

Tuscan Chicken with Tomato-Basil Relish and Toasted Almond Broccoli

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
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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

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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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: 

  1. 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. 
  2. 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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