Granny's Basque Breasts
BASQUE CHICKEN:
2 x 6 ounce boneless skinless chicken breasts
2 tsp olive oil
salt and freshly ground black pepper
1/2 cup sliced yellow onion
2 oz lean ham cut 1/4-in strips
(1/4-cup)
1/2 cup diced tomatoes
3/4 cup drained canned roasted red peppers cut 1/4-inch strips
several drops hot pepper sauce
Method :
Start the rice and let it cook while you prepare the chicken.
Remove fat from chicken breasts and flatten to 1/2-inch thickness with the palm
of your hand or the bottom of a heavy skillet. Heat olive oil in a nonstick
skillet over medium-high heat.
Brown chicken 2 minutes, turn and brown another 2 minutes. Salt and pepper the
cooked sides, remove to a plate and cover with foil or another plate to keep
warm.
Add onion, ham and tomatoes to skillet. Saute 5 minutes. Add roasted peppers and
hot pepper sauce to the skillet.
Return chicken to skillet. Saute 2 minutes.
Add salt and pepper to taste. Serve chicken over rice and spoon sauce on top.
1462
Ivan
the Great rules
Russia
until 1505 as first czar; ends payment of tribute to Mongols.