Switch the palette to suit the room. Your choice is saved locally.
In a medium saucepan, heat 1 tablespoon of the garlic oil over medium heat. Once the garlic starts to sizzle and you can smell its fragrance, pour in the 14 1/2 ounces of diced tomatoes, liquid and all.
Bring the sauce to a simmer and let it cook for about 10 minutes, until it thickens slightly. Use a wooden spoon to break up the tomatoes as it simmers.
Preheat your grill for at least 10 minutes.
Meanwhile, season the 1 1/2 pounds of chicken cutlets generously with salt and pepper, then toss them with 2 tablespoons of the garlic oil to coat.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
