Roasted garlic chicken with san marzano tomatoes & carrots

Sunday dinners are such a great way to bring together friends and family and enjoy time together before the rush of the week and all that comes with it (work, school, errands). The weeks fly by so I consider Sunday dinners, a fun way to decompress before life gets crazy again!

Here's a simple, yet delicious dinner to enjoy in a group. Just roast chicken on the stovetop in a skillet filled with peeled and crushed tomatoes, garlic, basil, oregano, onion and carrots!

Ingredients:

1-2 packages of chicken cutlets (I chose to use chicken breast, but feel free to use any kind)

1- 16 oz can of San marzano, peeled tomatoes (or any type of peeled and crushed tomatoes)

2 cloves of garlic

2 Tbsp oregano

2 Tbsp basil

salt and pepper to taste

1 small onion

2-3 medium carrots, grated

2 Tbsp olive oil

Fresh basil, if available (just bought this basil plant at the farmers market to start my herb garden)

Directions:

Use a non-stick skillet or cast iron pan to use on the stovetop over medium heat.  Sprinkle the chicken cutlets with salt and pepper to taste.  Drizzle the olive oil into the pan over medium heat to enable the pan to heat up.  Wait 30 seconds and add the chicken cutlets. Add the can of peeled tomatoes, grated carrots, spices, garlic and onion.  The chicken will cook over medium heat for about 20 minutes.  During the cooking process, the tomatoes will cook down and all ingredients will combine to create a delightful flavor.  After the chicken has cooked through and turned opaque rather than a translucent color, turn the heat down to low.  You can over the pan, if available or not, just remember to stir often, to avoid anything from sticking to the pan.  Serve over rice, pasta or any time of grain and your group will enjoy this delicious and filling meal.  Don't forget to include your favorite red wine for the adults!