Wednesday Night: Chicken with Tomato-Pepper Relish

This meal was two parts of a menu from New Home Cooking.

Sauteed Chicken Breasts:

2 boneless skinless chicken breasts
1 tsp finely chopped fresh sage
juice of one lemon
1 Tbs good olive oil
salt and pepper

Combine the ingredients and set aside to marinate while you make the relish:

16 oz jar tomatoes, drained and chopped
1 colored bell pepper, coarse dice
1/2 red onion, minced
1 tsp good olive oil
crushed red chilli to taste

Combine all ingredients in a nonstick pan and cook over medium-high heat until the peppers soften and the relish is thick, 10-15 minutes. Transfer to a bowl.

Put the chicken breasts in the pan and saute for 5-6 minutes per side, until they are nicely browned. Transfer to a plate.

Put the relish back in the pan for a couple minutes, until warmed through. Top the chicken breasts with the relish and a couple sauteed sage leaves.

We ate the chicken with orzo (1/2 cup orzo, cooked and sauteed with 2 Tbs butter, 1 Tbs chopped fresh sage, and 1/2 cup parmesan cheese) and a green salad dressed with a vinaigrette made with the juice from the canned tomatoes. mmm, using everything. :-)