Egg free, and gluten free! This recipe is from Dr. Doherty’s Italian
mother-in-law, who also has celiac disease. This super tasty meal
is sure to satisfy the whole family. The tomatoes are rich in Vitamin A, Vitamin C, Calcium and Potassium as well as lycopene. Lycopene has been shown to be a cancer inhibitor, beneficial to vision, and prostate health. The red peppers are also a great source of carotenoids, and sulpher containing compounds that may aid in cancer prevention. Colorful diets are beautiful and good for you.
2 chicken breasts, boneless, skinless
1 tsp. Salt
gluten free flour for dredging
2 Tbsp. extra-virgin olive oil
5 plum tomatoes (canned) seeded and diced
8 ounce jar roasted red peppers, drained and sliced
1 tsp dried oregano
1/3 cup grated parmesan cheese mixed with 2/3 cup chopped fresh mozzarella cheese
2 Tbsp butter
2 Tbsp chopped fresh basil
Cut each chicken breast on a bias with a sharp chef's knife, making three slices out of each breast. Season chicken all over with 1/2 tsp. salt. Spread the flour on a plate and then dredge the chicken in the flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until lightly browned on one side and then brown the other side. Remove the chicken to a dish and start the sauce.
Put the tomatoes and add a little of the juice from the can, roasted peppers, oregano and remaining 1/2 tsp. salt into the skillet. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes. Place the chicken back into the skillet.
Sprinkle the dish with the cheese mixture and chopped basil. Cover the skillet and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.