Chicken and Creole Tomato Pomodori

BATON ROUGE, La. (WAFB) - While Italian tomato sauces are traditionally made with Roma tomatoes, here in South Louisiana the Creole tomato is a delicious alternative. The vine-ripened tomato is wonderful in this sauce. If Creole tomatoes aren’t available, it is probably best to use canned tomatoes.

Prep Time: 1 Hour

Yields: 6 Servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 2½ cups diced Creole tomatoes
• 3 tbsps poultry seasoning
• salt and ground black pepper to taste
• ½ tbsp granulated garlic
• Louisiana hot sauce to taste
• ¼ cup extra-virgin olive oil
• ½ cup grated Parmesan cheese
• 1 cup diced onions
• ¼ cup diced garlic
• 1 cup dry white wine
• 2 bay leaves
• pinch chopped fresh oregano
• pinch chopped fresh rosemary
• pinch chopped fresh basil
• pinch fresh thyme leaves

Method:

Slice chicken breasts into ½-inch strips and season to taste using poultry seasoning, salt, pepper, granulated garlic and hot sauce. In a 12-inch cast iron skillet, heat olive oil over medium-high heat. Sauté chicken until golden brown. Transfer to a platter and sprinkle with Parmesan cheese. Set aside and keep warm. Into the same skillet, add onions and diced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add tomatoes, blending well into the onion mixture. Sauté until tomatoes are tender and juices flow from them.

Add wine, bay leaves, oregano, rosemary, basil and thyme. Bring to a rolling boil. Reduce to simmer and cook 10 minutes. Return chicken to the tomato sauce and distribute evenly with a cooking spoon. Cover and cook 10 additional minutes. Remove and discard bay leaves. Adjust seasonings to taste using salt and pepper.

This chicken dish is excellent when served over rice or pasta.

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