1 chicken breast, boneless and skinless
2 cups diced tomatoes
1/2 red onion
1 tablespoon chopped garlic
4-5 fresh basil leaves, chiffonade (or thinly sliced)
2 teaspoons Red Monkey Organic dried oregano leaves
2 english muffins, sliced in half
salt and pepper
olive oil
Action:
1. In a large saute pan over medium high heat, add a bit of olive oil. Season the chicken breast with a bit of salt and pepper and place in the hot oil. Sear on both side until golden brown, then reduce the heat to low to finish cooking.
2. Using a large bowl, add the tomatoes, onion, garlic, basil and oregano with a bit of salt and pepper and olive oil. Mix gently and evenly to incorporate all ingredients.
3. Once the chicken is finished, remove from the pan and dice it up small. Add the chicken to the tomato mix and cover. Place the bowl in the fridge for 20-30 minutes.
4. Pop a few english muffins in the toaster and toast until golden brown.
5. Once the Muffins are toasty, add about a half cup of the chicken and tomatoes over the top and serve
