Saturday, December 3, 2022
Dec. 3, 2022

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Celebrate tomato season with summer chicken


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.