Monday, March 15, 2010
Whoa... What a Monday! I spent more time "cleaning" in the gym this morning than I did my own house! But I was so exhausted from today's WOD that house "cleaning" will have to wait 'till tomorrow (if I have the use of my arms by then). No... all kidding aside, today was a butt kicker for sure, but really rewarding, too. Just don't forget your fish oil! RECOVERY!
Tonight's dinner was really tasty, and provided abundant leftovers! It was very saucy and Italian... and Paleo! Hope you enjoy! :-)
6 chicken breasts, skinless, boneless, pounded and cut in half (yields 12 small, half breasts)
2 T olive oil
Sea salt (optional)
Ground black pepper
1/4 C Red wine (to deglaze the pan)
1 yellow onion, sliced
3 cloves garlic, minced
2 spears green onions, chopped
1 leek, chopped
1/2 C portobello mushroom, chopped
2 stalks celery, chopped
1 T capers, heaping
1/2 C green olives, chopped
6 oz. diced tomatoes (canned is fine, low sodium)
1 C chicken broth
1 T Italian seasoning
1 tsp. black pepper
Heat olive oil in a pan. After pounding chicken breasts, season with salt, pepper and oregano. Brown chicken breasts on both sides, may need to work in batches. Remove to a baking dish.
Add garlic and onions to pan (may need a tad more oil)... saute, and deglaze with red wine. Add celery, leeks, and green onions. Saute about 3 more minutes. Add remaining ingredients, stir well, and bring to a low boil. Pour sauce over chicken breasts, and bake at 375 degrees for 20-25 minutes.
We served this (not shown in the picture) with steamed zucchini and a green salad!