Chicken with Chili-Cheese Tomato Sauce
Serves: 4
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
Chicken and Tomato Sauce
- 4 boneless, skinless chicken breast fillets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can crushed tomatoes, 14 ounces
- ½ cup chicken broth
- ½ teaspoon Mad Dog 357 Pure Gold Dragon’s Breath Sauce
- 1 teaspoon honey
- ¾ cup shredded sharp cheddar or Monterey Jack cheese
Crispy Potato Slices
- 1½ pounds Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper
Minty Bean Salad
- 1 can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the potatoes into ¼-inch rounds. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Arrange the potatoes in a single layer and bake for 25–30 minutes, flipping halfway through, until crisp and golden.
- Season the chicken with smoked paprika, garlic powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until browned and cooked to an internal temperature of 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the onion and cook for 3–4 minutes. Add the garlic and cook for another 30 seconds.
- Stir in the crushed tomatoes, chicken broth, honey, and Mad Dog 357 Pure Gold Dragon’s Breath Sauce. Simmer for 8–10 minutes.
- Return the chicken to the skillet. Spoon the sauce over each fillet, sprinkle with cheese, and cover for 2–3 minutes until the cheese melts.
- Combine the beans, cherry tomatoes, cucumber, red onion, and mint. Dress with olive oil, lemon juice, salt, and pepper.
- Arrange the cheesy chicken, crispy potato slices, and minty bean salad on a blue plate. Spoon extra chili-tomato sauce around the chicken and garnish with fresh mint.
Heat warning: Pure Gold is extremely hot. Begin with ¼ to ½ teaspoon for the entire recipe and increase only after carefully tasting the finished sauce.