Michele makes magic in minutes with chicken breasts, tomatoes
CHEF MICHELE Williams has long days and nights cooking for an evergrowing list of clients. So when it comes to cooking for her own family, she needs to be quick in the kitchen. “It was pure genius for the Best Dressed Chicken to give us the individually frozen chicken pieces in a resealable bag. I love the convenience of just choosing the pieces of chicken I want, and popping the rest back into the freezer,” she says.
And what’s her go-to meal for a weeknight supper?
“Chicken breasts in sun dried-tomatoes and white wine sauce is a great ‘faker’ dish. It sounds fancy, like you’ve been in the kitchen for hours, but really, it’s done in a flash.”
Best Dressed Chicken Breasts in Sun-dried Tomatoes and White Wine Sauce
2-3tbs oil 4 Best Dressed Chicken breast cutlets (available as individually frozen pieces in a resealable bag)
2 tips salt Fresh cracked pepper 1tbs soy sauce 1/2 cup chopped onion 1/4 cup sliced sun-dried tomatoes 1/4 cup chopped parsley 2tbs oil from sun-dried tomato 1 cup marinara sauce 1/2 cup white wine 3 olives 1/2tsp capers
6 Serve the chicken breasts over pasta or rice (right). 7 Garnish with parsley and capers and enjoy (below).
2 Heat a skillet with oil to medium high. Season the chicken breasts, each with 1/4 teaspoon of salt and some fresh cracked pepper.
5 Turn the heat down to medium and add marinara sauce, olives, onions and sun-dried tomatoes. Place the pan in the oven for 20 minutes.
4 Put the chicken breasts in the pan and cook until they have formed a golden brown crust, and then add the white wine.
3 Stuff each breast with a clove of garlic and brush with soy sauce.
1 Unlock the Best Dressed Chicken resealable bag and take the pieces needed. Defrost, wash and pat dry.