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Fire-Roasted Tomato Chicken w/ Capers & Onions

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Penny Pinching Epicure: Fire-Roasted Tomato Chicken w/ Capers & Onions

Thursday, April 15, 2010

Fire-Roasted Tomato Chicken w/ Capers & Onions

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

  1. 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.
  2. Add remaining ingredients, stirring to combine. Cover and cook over medium-low heat 8-10 minutes until chicken is cooked through.

The cost:
onion: .45
garlic: .10
chicken: 8.99
capers: 1.99
tomatoes: 1.00

Grand total: $12.53; serves 4 over rice or quinoa with a side of roasted veggies

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