Cold Chicken with Cherry Tomato Sauce
This is nice for a hot summer day. Prepare the chicken early in the day, then quickly make the sauce, slice the chicken, and serve.
- 2 teaspoons fresh thyme leaves
- ½ cup Low-Sodium Chicken Broth
- 12 ounces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes
- ½ cup no-salt tomato juice
- ½ cup chopped fresh basil
- ¼ cup low-fat sour cream
- ⅛ teaspoon white pepper
In large saucepan, combine thyme and chicken broth; bring to a simmer over medium heat.
Add chicken and reduce heat to low. Cover and poach for 7–9 minutes or until chicken is thoroughly cooked.
Place chicken in a casserole dish just large enough to hold the chicken. Pour poaching liquid over, then cover and refrigerate for at least 8 hours.
When ready to eat, heat olive oil in large skillet. Add garlic; cook and stir for 1 minute. Then stir in cherry tomatoes; cook and stir until the tomatoes pop, about 4–6 minutes. Add tomato juice, basil, sour cream, and pepper; stir, and heat briefly.
Slice the chicken and fan out on serving plate. Top with tomato mixture and serve immediately.
Fat: 8.63 grams
Saturated fat: 2.57 grams
Dietary fiber: 1.86 grams
Sodium: 198.32 mg
Cholesterol: 73.64 mg