Dinner Time - Rum-Glazed Italian Chicken

I LOVE this recipe! Like most of my recipes, I pulled it out of my ass one night when I didn't know what to make for dinner. (Not literally.)

So easy!

Rum-Glazed Italian Chicken

Rum (I like coconut rum)

1 lb Chicken tenders

2 roma tomatoes

1/2 red onion

kosher salt

fresh ground black pepper

olive oil

Italian seasoning (Basil, Oregano, Thyme, Rosemary, Marjoram, Garlic powder)

First, heat up the pan to med-high and add the olive oil and onion.

Cook until translucent; add chicken tenders seasoned liberally with salt, pepper, and Italian seasoning.

Cook the chicken until almost done; add the tomatoes.

I just add maybe a tablespoon or two of rum (it's not like I measure) but just a good coating, don't drown it, I'm not trying to get you drunk. I use Cruzan Coconut Rum, because it's delicious.

Cover, turn to low, and let the flavors mingle for about 10 minutes, then uncovered for about 5. Most of the alcohol will cook out, but it will never cook 100% out. There's very very little left, but I still wouldn't feed it to a baby, so use precaution with whom you serve.

I make brown rice using a spoonful of the tomatoes, onion, and juice, then stir in more once the rice is done; it's wonderful.

Enjoy!