Creamy Tomato Chicken Breast

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• salt & pepper
• 2 teaspoons flour
• 2 teaspoons olive oil
• 1/2 diced onion
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons vegetable stock base (better than bouillon brand name)
• 2 garlic cloves
• 1 teaspoon dill weed
• 4 ounces neufchatel cheese or 4 ounces cream cheese

Recipe

• 1 preheat oven to 375.
• 2 pat chicken breast dry with paper towels.
• 3 season with salt and pepper.
• 4 heat non-stick frying pan.
• 5 add 2 tsp olive oil.
• 6 dredge 3 of the breast with flour, add to hot pan and brown both sides.
• 7 after brown put into baking dish and place them in the oven.
• 8 add 2 more tsp of oil to pan, coat the pan.
• 9 dredge and brown last three breast.
• 10 add to baking dish and continue to baking while the sauce is cooking.
• 11 add diced onions to pan.
• 12 saute until nicely browned.
• 13 add diced tomatoes, garlic, veg. base, and dill weed.
• 14 use potato masher, food chopper or hand held blender to break tomatoes down a little bit.
• 15 cook 10 min on high to reduce, stirring often.
• 16 add cheese.
• 17 stir until cheese is blended into sauce.
• 18 add chicken and dippings.
• 19 toss chicken to coat with sauce and to mix in dippings.
• 20 serve with pasta.