Tender, succulent boneless chicken breasts are simmered in a spiced tomato and cream sauce that is super flavorful. The blend of spices is crucial for achieving the richly layered flavor profile of this entrée. Comes with three garlic naan to mop up the last drop. You can also request rice for gluten free option.  Stovetop: 18-22 minutes when thawed.
 
Preparation:  Thaw chicken completely.  If frozen or partially frozen, defrost in microwave before cooking. Do not over-microwave, or chicken will become tough.
 
Cooking Instructions: Heat skillet over medium-high heat. Add 2 tablespoons cooking oil. Add chicken breasts, reserving marinade, and cook about 3 minutes on each side or until slightly browned. Swirl the bag of marinade and add marinade to skillet. Bring it to a boil. Reduce heat and simmer uncovered 8-10 minutes until chicken is tender and internal temperature is 165F on instant read thermometer. Using a flat-edged wooden spatula, cut up chicken into bite-size. Add the bag of cream sauce and mix well just until butter melts. Naan: Meanwhile, preheat oven to 350. Place naan on baking sheet, brush olive oil on them if desired. Bake 5 minutes or until heated through.
 
Suggested sides:  Steamed broccoli, basmati rice