2 tablespoons butter
3 cloves garlic, minced
3 tablespoons olive oil
1 onion, minced
2 teaspoons salt
1 (14.5 ounce) can whole peeled tomatoes with liquid
1 cup diced cooked chicken
1 cup water
1/2 teaspoon seasoning salt
4 skinless, boneless chicken breast halves
1/2 teaspoon dried basil
3 teaspoons dried basil
1 tablespoon dry brown mustard
1 tablespoon beef bouillon granules
1 tablespoon reserved taco seasoning mix
1 small tomato, halved and seeded
1 cup chopped cooked chicken breast halves
1/2 teaspoon dried basil
1/2 teaspoon dried basil
In a skillet, saute the butter or margarine, garlic and olive oil together, stirring constantly. Reduce heat to medium heat and brown the onions in the olive oil.
Heat the onion, garlic, olive oil, tomatoes and chicken parts in the skillet over medium heat. Season with salt and pepper. Cook for about 2 minutes, stirring occasionally, until chicken is cooked through. Remove chicken from oven and set aside.
Heat the remaining olive oil in a large skillet. Add the chicken and cook until cooked through, about 5 minutes.
Transfer chicken pieces to a serving bowl and drizzle with the remaining olive oil, then transfer to the bowl. Mix together the brown sugar, basil, basil, dry mustard, beef bouillon and taco seasoning mix. Stir together and drizzle over chicken.
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