Chicken Pizziola

1. 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. 2

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

3. 3

   Stir to combine.

4. 4

   Cook for 5 minutes, allowing everything to heat.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

No additional tips available.