|4||boneless, skinless, chicken breasts|
|one T||olive oil|
|4 cloves||garlic, minced|
|1 1/2 C||no salt added tomatos, chopped, with juice|
|one C||homemade chicken broth|
|2 T||no salt added tomato paste|
|1/2 t||dried oregano, crushed|
|1/2 t||dried thyme, crushed|
|to taste||freshly ground black pepper|
|1/2 t||dried basil, crushed|
Cook chicken in large saucepan over low heat until some juice is rendered. Increase heat to medium and brown on both sides. Set aside.
Drain skillet. Add oil and heat. Add onion and cook until translucent. Add garlic and cook one minute more.
Add tomatos, reserved juice, broth, tomato paste, oregano, thyme and pepper. Bring to a boil, reduce heat and simmer until chicken is done, about 20 to 25 minutes.
Stir in basil and mix well. 8 servings
|Sodium content in milligrams|
|1 1/2 C||no salt added tomatos||75|
|one C||homemade chicken broth||60|
|2 T||no salt added tomato paste||10|
|Recipe total = 707 mg|
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