Chicken Pizziola

Name: Chicken Pizziola
Ingredients: 1/2 whole Medium Onion, Diced; 4 cloves Garlic, Diced; 2 cans Italian Organic Diced Tomatoes, 14.5 Oz Cans; 1 cup Water Or Chicken Broth (preferable Homemade); 4 Tablespoons Herbes De Provence, Salt Free Blend; 4 whole Chicken Breasts, Bone-in And Skinned

6 ingredients

8 steps

Ingredients

1/2 whole Medium Onion, Diced
4 cloves Garlic, Diced
2 cans Italian Organic Diced Tomatoes, 14.5 Oz Cans
1 cup Water Or Chicken Broth (preferable Homemade)
4 Tablespoons Herbes De Provence, Salt Free Blend
4 whole Chicken Breasts, Bone-in And Skinned

Directions

1

In a large lidded pan (I use a Dutch oven), saute onion and garlic on low/medium heat for 6-8 minutes, being careful not to burn garlic.
2

Add the cans of diced tomato, water or broth and herbs.
3

Stir to combine.
4

Cook for 5 minutes, allowing everything to heat.
5

Place chicken breast within the mixture allowing some to cover chicken.
6

Cover the pot and cook on medium heat for 30 minutes or until chicken is completely cooked.
7

I love using my Dutch oven because it seals in the heat and moisture leaving the chicken very tender and moist.
8

I serve this with a fresh spinach salad with croutons for a delicious and satisfying meal.