Michele makes magic in min­utes with chicken breasts, toma­toes

Jamaica Gleaner - - FOOD -

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.

CON­TRIB­UTED PHO­TOS

1 Un­lock the Best Dressed Chicken re­seal­able bag and take the pieces needed. De­frost, wash and pat dry.

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