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Michele makes magic in minutes with chicken breasts, tomatoes

Published:Tuesday | October 4, 2016 | 12:00 AM
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1. Unlock The Best Dressed Chicken resealable bag and take the pieces needed. Defrost, wash and pat dry.
2. Heat a skillet with oil to medium high heat. Season the chicken breast each with 1/4 teaspoon of salt, and some fresh cracked pepper.
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3. Stuff each breast with a clove of garlic and brush with soy sauce.
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4. Put the chicken breast in the pan and cook until they have formed a golden brown crust and then add the white wine.
5. Turn the heat down to medium and add marinara sauce, olives, onions and sundried tomatoes. Place the pan in the oven for 20 minutes.
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6. Serve the chicken breasts over pasta or rice.
7. Garnish with parsley and capers and enjoy.
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Chef Michele Williams has long days and nights cooking for an ever-growing list of clients.

So when it comes to cooking for her own family, she needs to be quick in the kitchen. "It was pure genius for the Best Dressed Chicken to give us the individually frozen chicken pieces in a resealable bag. I love the convenience of just choosing the pieces of chicken I want, and popping the rest back into the freezer," she says.

And what's her go-to meal for a week-night supper?

"Chicken breasts in sun dried-tomatoes and white wine sauce is a great 'faker' dish. It sounds fancy, like you've been in the kitchen for hours, but really, it's done in a flash."

Best Dressed Chicken breasts in sun-dried tomatoes and white wine sauce

2-3tbs oil

4 Best Dressed Chicken breast cutlets (available as individually frozen pieces in a resealable bag)

2 tips salt

Fresh cracked pepper

1tbs soy sauce

1/2 cup chopped onion

1/4 cup sliced sun-dried tomatoes

1/4 cup chopped parsley

2tbs oil from sun-dried tomato

1 cup marinara sauce

1/2 cup white wine

3 olives

1/2tsp capers