As you may have noticed, I’m a big fan of fire-roasted tomatoes (see previous recipe). They provide this chicken dish with a wonderful depth of flavor, and the capers a nice vinegary bite. At the last minute I also threw in some mustard seed because I really like the texture it adds.
One thing to remember whenever using canned tomatoes (and other canned vegetables) is to check the sodium content–you made need to adjust the salt in a recipe if an ingredient has already been seasoned.
Fire-Roasted Tomato Chicken w/ Capers & Onions
1 Tbsp olive oil
1 onion, quartered and sliced
3 garlic cloves, chopped
4 boneless chicken breasts
3 Tbsp capers
1 Tbsp yellow mustard seed (optional)
1 14 oz. can fire-roasted tomatoes
1/2 tsp salt
1/4 tsp black pepper
- Heat oil in dutch oven or large skillet and saute onion until soft, 3-4 minutes. Add garlic and cook 3-4 minutes more. Add chicken and brown on both sides.
- Add remaining ingredients, stirring to combine. Cover and cook over medium-low heat 8-10 minutes until chicken is cooked through.
Grand total: $12.53; serves 4 over rice or quinoa with a side of roasted veggies