| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 4 |
lg |
Garlic cloves; chopped |
| 1 |
cn |
Diced peeled tomatoes; (28-ounce) |
| 3 |
|
Strips orange peel; (orange part only) |
|
|
; (3 x 1/2-inch) |
| 2 1/2 |
ts |
Dried oregano |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Paprika |
| 4 |
|
Skinless boneless chicken breast halves |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add
onion and garlic and saute until tender, about 10 minutes. Add
tomatoes with their juices, orange peel, oregano, bay leaves and
paprika and cook until sauce thickens, stirring occasionally, about
30 minutes. Discard bay leaves.
Heat remaining 2 tablespoons oil in heavy large skillet over
medium-high heat. Season chicken with salt and pepper. Add chicken to
skillet and saute until cooked through, about 5 minutes per side.
Transfer to plate. Rewarm sauce and spoon over chicken.
Serves 4.
Bon Appetit October 1994
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