Follow these steps for perfect results
boneless skinless chicken breast halves
fat-free Italian salad dressing
olive oil
Italian-style stewed tomatoes
Combine chicken and Italian salad dressing in a resealable plastic bag.
Refrigerate for 20 minutes to marinate.
Remove chicken from marinade, reserving the marinade.
Warm olive oil in a medium skillet over medium-high heat.
Add chicken to the skillet and cook for 5 minutes, turning occasionally, until no longer pink.
Stir in the reserved marinade and Italian-style stewed tomatoes with their juice.
Bring the mixture to a boil, then reduce heat to low.
Cover the skillet and simmer for 15 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 160 degrees and the juices run clear.
Expert advice for the best results
For a richer flavor, add a splash of red wine while simmering.
Garnish with fresh basil or parsley before serving.
Everything you need to know before you start
5 minutes
Chicken can be marinated ahead of time.
Serve chicken over a bed of rice or pasta. Garnish with fresh basil.
Serve with a side of steamed vegetables.
Pair with crusty bread for dipping in the sauce.
The acidity of the wine complements the tomato sauce.
Discover the story behind this recipe
Popular weeknight meal.
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