Spanish Chicken

Heat a couple of tablespoons of extra virgin olive oil in a small skillet. Saute 3 cloves of thinly sliced garlic on low until crispy. On low because you do not want to burn the garlic.

Garlic browning....

We are kind of making garlic chips.

In a food processor, or a blender (i think it would work), pulse 2 regular sized cans of diced or whole tomatoes, 2 whole roasted red peppers and a pinch of salt and fresh cracked black pepper.

Then add your garlic chips, pulse.

Then add 2 or 3 pieces of crunchy French bread. You want to cook the French bread in the oven at 350 degrees until crispy throughout, you do not want any soft bread. Then add the garlic infused extra virgin olive oil that you sauteed the garlic in and pulse once more. Taste, add salt and pepper if needed.

Meanwhile in a skillet, heat a couple of tablespoons of extra virgin olive oil with a tablespoon of julienne sun-dried tomatoes (if you have them). Salt and pepper the chicken. Flip the chicken and cook until chicken is done. Remove from skillet.

Spoon a bed of the Spanish sauce on your plate.

Top with your chicken and sun-dried tomatoes.

This sauce goes great with the chicken! Enjoy!


Ingredients:

2 boneless, skinless chicken breasts
2 cans whole or diced tomatoes
2 whole roasted red peppers (jarred, unless you make them yourself)
3 cloves of garlic, thinly sliced
3 slices of crispy French bread
Salt
Fresh Cracked Black Pepper
5 tablespoons extra virgin olive oil
1 tablespoon sun-dried tomatoes, optional