No canned tomatoes needed!
This chicken breast dish is tender and juicy, with a flavorful tomato-garlic sauce that pairs perfectly with rice. The sauce is made simply with fresh tomato, ketchup, bouillon, and garlic. It’s hearty yet healthy, making it a great weeknight dinner!
10 minutes
Misato
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10oz chicken breast (1 extra-large or 2 small, with skin, 300g)
- 1 tomato
- salt and black pepper (to taste)
- 1tbsp. Japanese mayonnaise
- 1tbsp. potato starch (or cornstarch)
- 2tsp. vegetable oil
- A1tbsp. ketchup
- A1tsp. chicken bouillon granules
- A1/2tsp. grated garlic
- chopped parsley (optional, for garnish)
- black pepper (optional, for garnish)
- green leaf lettuce (optional, for garnish)
DIRECTIONS
Preparation
Prep the chicken: Butterfly the chicken breast and let it sit at room temperature for about 10 minutes. Pat dry with paper towels.
- 1
Season both sides with salt and pepper. Spread mayonnaise over the surface, then coat evenly with potato starch.
- 2
Heat oil in a frying pan over medium heat. Place chicken skin-side down and cook for 3 minutes. Flip, cover, and cook for another 3 minutes until fully cooked.
- 3
Meanwhile, dice the tomato into 1/2-inch (1 cm) cubes. Remove the chicken to a plate once cooked.
- 4
In the same pan, add diced tomato and sauté until tender and soft and juices are released. Add the (A) ingredients (ketchup, bouillon, and garlic), stir, and simmer until slightly thickened. Remove from the heat.
- 5
Spoon tomato sauce over the chicken, sprinkle with parsley and black pepper, and serve with greens (optional).
RecipeID
809
Tips & Notes
・Slice the chicken on the serving plate, not on a cutting board, to keep the coating intact.
・Cooking time may vary depending on the thickness of the chicken (recipe assumes about 3/4 in. / 2 cm thick). Make sure the chicken is fully cooked through.
・Potato starch gives a light, crispy coating. Cornstarch works as an alternative.
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