Quick Chicken with Zesty Tomatoes & Herbs

Chicken, again?  I know when you are trying to eat healthy, chicken seems to make a lot of personal appearances on your dinner menu.  Some people think chicken is bland, or dry and without flavor.  And I have had some chicken that fit that description, but it doesn't have to be like that.

I almost always pound my chicken thinner.  I put it between two pieces of plastic wrap and place it on a sturdy cutting board and whack it a few times with my handy-dandy rolling pin.  I flatten to about half an inch thickness.  By doing this simple little step, my chicken will cook more quickly and more evenly, preserving all the moisture. 

I also believe in seasoning your meat.  I like to try different rubs and marinades, but a little garlic, fresh herbs, and salt and pepper can really work wonders on what some people consider a bland chicken breast.  I incorporate these two quick fixes into an easy prep, weeknight supper.  Here's what to do:

CHICKEN SEASONING
1 garlic clove, run through a garlic press
1 1/2 tsp. fresh marjoram, chopped (you can use oregano if you can't find marjoram)
1/2 tsp. sweet paprika
Olive oil for brushing over the chicken
4 chicken breasts (pounded to 1/2 inch thickness)

Mix together the garlic, marjoram and paprika.  Brush the chicken breast liberally with extra virgin olive oil.  Sprinkle with salt and fresh ground pepper and them rub the seasoning mixture into the chicken on both sides.  Just like Paula Deen always says, "Don't be afraid to rub your meat!"  Seal chicken in a ziploc bag and allow to "season" in the refrigerator all day long.

When you are ready to cook, take the chicken out of the refrigerator and allow to come to room temp for about 30 minutes.

INGREDIENTS FOR SAUCE:
1 small onion, chopped
1 large can (28 oz.) of San Marzano Tomatoes (whole)
1 clove of garlic, run through the garlic press
1 T. freshly chopped parsley

In a non-stick skillet, over medium high heat, heat 1 T. of olive oil.  Add chicken and cover and cook 2 to 3 minutes per side, or until juices are clear.  Remove from pan and set aside, keeping warm. 

Saute onions and garlic over medium heat, add tomatoes to skillet.  Cook for about 10 minutes, until bubbly.  Break up the tomatoes with a spoon.  Season with salt and pepper.  You can add additional marjoram to the tomatoes, if you like.  Spoon tomatoes and sauce over chicken and sprinkle with fresh parsley and shredded parmesan cheese. 

Boil the broccolini for 2 minutes, drained and set aside.  Right before serving the chicken, saute fresh garlic in a tiny bit of olive oil. Add the broccolini and a squeeze of fresh lemon juice, salt and pepper.  Saute for 2 more minutes and serve.  It's my girls' favorite vegetable side and so delicious!