Tomato Pepper Sauce:
\n2 medium onions, chopped
\n1 yellow bell pepper, chopped
\n1 celery rib, chopped
\n4 garlic cloves, minced
\n1 T. olive oil
\n1 – 28 ounce to 32 ounce can plum tomatoes, drained and chopped
\n1 C. chicken broth
\n1 tsp. minced fresh thyme leaves
\nChicken:
\n2 tsp. coriander seeds
\n2 bay leaves
\n2 tsp. black peppercorns
\n4 whole cloves
\n3 large whole boneless chicken breasts with skin (about 10 ounces each), halved
\n1 1\/2 tsp. salt
\nParsley sprigs for garnish<\/p>\n
For Sauce: In a heavy nonstick saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper. Sauce may be prepared 1 day ahead and kept chilled, covered. Makes about 2 1\/2 C. sauce. For Chicken: In an electric spice grinder or blender grind fine coriander seeds, bay leaves, peppercorns, and cloves. Pat chicken dry and rub ground spices and salt all over it. Grill chicken on an oiled rack 4 inches above glowing coals 5 minutes on each side, or until cooked through. Alternatively, grill chicken in a preheated well-seasoned ridged grill pan. Serve chicken with tomato pepper sauce and garnish with parsley sprigs. NOTE: You can prepare the sauce up to one day in advance.<\/p>\n
Yield: 6 servings
\nCalories: 221
\nFat: 5g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato Pepper Sauce: 2 medium onions, chopped 1 yellow bell pepper, chopped 1 celery rib, chopped 4 garlic cloves, minced 1 T. olive oil 1 – 28 ounce to 32 ounce can plum tomatoes, drained and chopped 1 C. chicken broth 1 tsp. minced fresh thyme leaves Chicken: 2 tsp. coriander seeds 2 bay leaves 2 tsp. black peppercorns 4 whole cloves 3 large whole boneless chicken breasts with skin (about 10 ounces each), halved 1 1\/2 tsp. salt Parsley…<\/p>\n