2 tsps salt
2 tsps black pepper
1 tsp extra virgin olive oil
2 garlic cloves, slices
1 tbsp capers
1 lemon, zested et juiced
12 ozs tomatoes, chopped
4 sprigs basil, chiffonade
rub chicken w/salt et pepper.
heat large pan over medium-high heat. add oil to hot pan et when it smokes, add chicken. saute chicken over high heat for 4mins or until browned, then flip et saute another 4mins.
add garlic, then capers, lemon juice et tomatoes et saute for an additional 5mins, or until a themometer inserted into the thickest part of the chicken reads 165degreesF.
finish w/basil et lemon zest, toss et serve. (with basil)