Chicken with Tomato Cucumber Salsa
Here is what you will need:
2 skinless/boneless chicken breast halves
15 grape tomatoes
1 TBS balsamic vinegar
1 TBS red wine vinegar
1 or 2 cloves garlic
1 to 2 TBS olive oil, plus more for cooking
1/2 cucumber, or if it's large 1/3
couple sprigs fresh oregano (or if you prefer basil, parsley, cilantro)
Salt and pepper
1 TBS butter
splash of chicken stock
pinch of sugar
1/2 onion, chopped
Chop the garlic very fine. Peel and seed the cucumber.
Slice the tomatoes in quarters. Cut the cucumber into small chunks. Chop up about 2 tsp of oregano.
Place tomatoes, cucumber, oregano and garlic in a medium glass bowl. add the vinegar and olive oil. Sprinkle with some salt and pepper and toss. Note on the oregano, start with a little then add if you want. It can be potent!
Taste the salsa. Adjust seasoning. I added a pinch of sugar.
Split open your chicken breast like a book. Season with salt and pepper.
In a large skillet, saute onions in olive oil and season with salt and pepper. When the onions start to soften add in the chicken and a tsp of chopped up oregano. Brown the chicken on both sides.
Add a splash of broth into the pan and cook the chicken thru.
When chicken is cooked, remove from pan and set aside.
Add a pat of butter and reduce to make a sauce. Taste and season. Toss some cooked pasta in the sauce.
I used my new favorite thing, frozen Zucchini Lentil Pasta. I nuked it for 5 minutes then tossed it in the sauce.
Top you chicken with your tomato cucumber salsa and serve "pasta" on the side. Yum!