1, 16 oz. Can of San Marzano Tomatoes or other Whole or Diced Peeled Tomatotes (but trust me, the San Marzanos are heavenly!)
2-4 Boneless, Skinless Chicken Breast Halves
2-4 Cloves Chopped Fresh Garlic
½ to Whole, Coarsely Chopped Medium White Onion
Extra Virgin Olive Oil
Coarse Sea Salt / Kosher Salt
No-Stick Cooking Spray
Parmesan cheese “curls”
In a large frying pan, heat about 2 Tbsp. olive oil. Simmer the garlic and onion until the onions are translucent. In a grill pan sprayed with No-Stick Cooking Spray, grill the chicken breasts until completely cooked through.
Once the garlic and onion are cooked, add the entire can of tomatoes, crushing them with your hands or with a wooden spoon as you add them. Cook until heated.
Plate the chicken breast and spoon tomatoes onto the chicken. Garnish with parmesan cheese curls. Add dried red peppers for some heat!
Because canned tomatoes have been cooked in the canning process, their volume of Lycopene is increased. Lycopene is a carotenoid (a phytonutrient) with antioxidant, cancer-preventing properties. Canned tomatoes is one of the 14 Super Foods. Mayo Clinic Article About Lycopene