Ingredients
4
large garlic cloves, chopped
1
28-ounce can diced peeled tomatoes
3
3 x 1/2-inch strips orange peel (orange part only)
4
skinless boneless chicken breast halves
Directions
1.
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
2.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.
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