Saturday, December 3, 2022
Dec. 3, 2022

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Celebrate tomato season with summer chicken

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Ripe tomatoes are in season. Here’s an easy way to use them. To keep their fresh flavor, the tomatoes are not cooked. Their juice and seeds are blended into a sauce and mixed with mayonnaise. The remaining tomato pulp is cut into cubes and added to the sauce.

Boneless, skinless chicken thighs are used for the recipe. I like to flatten them so that the thick and thinner sections cook evenly.

Helpful Hints:

  • You can use fresh parsley or cilantro instead of basil.

Summer Chicken With Sauce Aurore (Tomato Mayonnaise Sauce)

Yield 2 servings. Recipe by Linda Gassenheimer

3/4 pound boneless skinless chicken thighs

Olive oil spray

1 large tomato

1/4 cup reduced-fat mayonnaise

Salt and freshly ground black pepper

Flatten chicken thighs with a meat mallet or bottom of a heavy skillet to about 1/4-inch thick. Heat a nonstick skillet over medium-high heat. Spray with olive oil spray and add chicken. Saute 2 minutes. Turn and saute 3 to 4 minutes or until a meat thermometer reaches 165 degrees. While chicken sautees, cut tomato in half and scoop out the seeds and tomato liquid into a food processor or press through a sieve. Process until smooth. There should be about 1/2 cup of tomato puree. Mix tomato puree with the mayonnaise. Cut the remaining tomato flesh into cubes. Divide the cooked chicken between 2 dinner plates. Sprinkle with salt and pepper to taste. Spoon the sauce over the chicken and add the tomato cubes on top.

Per serving: 342 calories (50% from fat), 18.9 g fat (3 g saturated, 5.4 g monounsaturated), 156 mg cholesterol, 34.1 g protein, 6 g carbohydrates, 1.1 g fiber, 375 mg sodium.

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