1/4 cup extra virgin olive oil
1 teaspoon olive oil
1 clove garlic, minced
1 pound skinless, boneless chicken breast halves
1/4 cup water
1 (16 ounce) can crushed tomatoes with juice
4 medium jalapeno peppers, seeded and diced
Heat 350 degrees F (175 degrees C) in a large saucepan over medium heat. Add olive oil, and saute until crisp-tender. Mix whole garlic and lightly beat with onion and tomato, then set aside.
Heat olive oil in a large skillet over medium heat. Saute chicken for 3 to 4 minutes on each side, or until lightly browned. Transfer skin aside.
Add water, crushed tomatoes, and diced peppers to skillet and stir together. Those thick bits can be good in colorful salad dressing, if desired.
Stir chicken pieces into tomato mixture; spread all over chicken; cover tightly. Cook over low heat until chicken is no longer pink and juices run clear, about 15 minutes.