Have you ever started to make a dish and then find out you don’t have all the ingredients that you thought you had? That is what happened to me last night. I was making a dish that called for a can of diced tomatoes. I always have diced tomatoes in my cupboard…..or so I thought!
While searching through my cupboard for the diced tomatoes I did come across a can of diced tomatoes with chipotle peppers. I set it aside. No way was that going to work. My recipe called for balsalmic vinegar and I couldn’t mix balsalmic vinegar and chipotle!
After more digging I finally realized I had to change my plan . The chicken was already in the pan cooking….so I decided what the heck. I’ll use the tomatoes with chipotle and just wing it. That is when I realized that many times when I do have to “wing it” that I end up with something I really love! Grumpy did enjoy it, but I was told I don’t have permission to cook chicken anymore. Ha ha, right. If he wants me to make something other than chicken now, he can either help me decide what to have before dinner, or just keep quiet about it and eat. I will admit I have made a lot of chicken lately….but only to you. I’ll never admit that to Grumpy!
3 large boneless skinless chicken breast
1 onion, sliced
1- 14.5 oz can diced tomatoes with chipotle peppers
Brown chicken in saucepan sprayed with cooking spray. Season chicken to taste with garlic powder, salt and pepper. Once browned on both sides, add sliced onion. Saute with chicken until onions start to turn soft. Add tomatoes and simmer for 30 minutes or til tender.
I served this over rice pilaf. D-e-l-i-c-i-o-u-s