Ripe tomatoes are in season. Here’s an easy way to use them. To keep their fresh flavor, the tomatoes are not cooked. Their juice and seeds are blended into a sauce and mixed with mayonnaise. The remaining tomato pulp is cut into cubes and added to the sauce.
Boneless, skinless chicken thighs are used for the recipe. I like to flatten them so that the thick and thinner sections cook evenly.
SUMMER CHICKEN WITH SAUCE AURORE (TOMATO MAYONNAISE SAUCE)
Serves 2
3/4 pound boneless skinless chicken thighs
Olive oil spray
1 large tomato
1/4 cup reduced-fat mayonnaise
Salt and freshly ground black pepper
Flatten chicken thighs with a meat mallet or bottom of a heavy skillet to about 1/4-inch thick. Heat a nonstick skillet over medium-high heat. Spray with olive oil spray and add chicken. Saute 2 minutes. Turn and saute 3 to 4 minutes or until a meat thermometer reaches 165 degrees Fahrenheit. While chicken sautees, cut tomato in half and scoop out the seeds and tomato liquid into a food processor or press through a sieve. Process until smooth. There should be about 1/2 cup of tomato puree. Mix tomato puree with the mayonnaise. Cut the remaining tomato flesh into cubes. Divide the cooked chicken between 2 dinner plates. Sprinkle with salt and pepper to taste. Spoon the sauce over the chicken and add the tomato cubes on top.
CUCUMBER RICE SALAD
1 package microwave brown rice to make 1 1/2 cups cooked rice
4 tablespoons reduced-fat oil and vinegar dressing
Salt and freshly ground black pepper
1 cup cucumber cubes, cut into 1/4- to 1/2-inch pieces
1/4 cup fresh basil leaves, torn into small pieces
Microwave rice according to the package instructions. Measure 1 1/2 cups and save any remaining rice for another meal. Place rice in a bowl and add the dressing and salt and pepper to taste. Toss to coat the rice with the dressing. Add the cucumbers and basil leaves and mix into the salad.