Chicken Pizziola

• 1/2 whole Medium Onion, Diced
• 4 cloves Garlic, Diced
• 2 cans Italian Organic Diced Tomatoes, 14.5 Oz Cans
• 1 cup Water Or Chicken Broth (preferable Homemade)
• 4 Tablespoons Herbes De Provence, Salt Free Blend
• 4 whole Chicken Breasts, Bone-in And Skinned

1. In a large lidded pan (I use a Dutch oven), saute onion and garlic on low/medium heat for 6-8 minutes, being careful not to burn garlic.
2. Add the cans of diced tomato, water or broth and herbs.
3. Stir to combine.
4. Cook for 5 minutes, allowing everything to heat.
5. Place chicken breast within the mixture allowing some to cover chicken.
6. Cover the pot and cook on medium heat for 30 minutes or until chicken is completely cooked.
7. I love using my Dutch oven because it seals in the heat and moisture leaving the chicken very tender and moist.
8. I serve this with a fresh spinach salad with croutons for a delicious and satisfying meal.

onion, garlic, italian organic, water, herbes de, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/chicken-pizziola/ (may not work)