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Monterey Chicken Skillet
We’re going to add a bit of spice to your dinnertime tonight!
This is currently our ABSOLUTE favorite recipe, so I know you’ll LOVE it! We’ve had this on repeat weekly now for several weeks. A HUGE HIT with the teenagers (which says a lot!)
Tomato puree is a thick puree made by cooking and straining fresh tomatoes. The main difference between tomato puree, and tomato sauce is the consistency; tomato puree is thicker and a has a deeper flavor than tomato sauce.
➡️ Rachel’s Tips:
If you do not have wine on hand, you may substitute the wine for additional stock or broth.
The wine adds flavor and is used to deglaze your skillet.
All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as most have a flavor much like rubbing alcohol…(true!)
For best flavor and results, use a decent to nicer bottle of red wine that one would drink, because this will produce the very best flavor.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those middle thick parts cooked through.
Brown rice, black beans, fresh corn on the cob, and roasted broccoli would make for a great meal alongside your chicken skillet.
Makes 4 servings
- 1 lb. boneless and skinless chicken breast
- 1 Tbsp avocado oil
- 1/2 cup red wine or chicken broth
- 1 cup tomato puree
- 1/2 cup Monterey jack cheese, shredded
- Topping ideas:
- sliced green onions
- diced avocado
- cherry tomatoes, chopped
- fresh parsley or cilantro leaves, chopped
BBQ spice rub:
- 1 tbsp smoked paprika
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp ground coriander seed
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
In a small bowl, whisk together all BBQ spice rub seasonings.
Place your chicken on a clean board and rub it really well on all sides with the BBQ blend.
Heat oil in a large skillet or Dutch oven over medium-high heat.
Add your BBQ rubbed chicken and cook until golden brown and cooked through, about 4-6 minutes each side depending on thickness.
Set chicken aside on a plate.
Pour in the wine or broth and simmer until reduced, scrapping the brown bits from the bottom of the pan with a wooden spatula.
Next, stir in your tomato puree and whisk to combine into the sauce.
Reduce heat and bring sauce to a simmer; return your chicken back to the pan.
Spoon sauce all over your chicken.
Sprinkle with shredded Monterey jack cheese.
Continue to cook on low heat, until cheese is melty and sauce is bubbly.
Remove from heat and add your toppings of choice.
Serve while hot and enjoy!