My inspiration was right on. The gazpacho made for a great light, summer tomato sauce and bonus, got one more container of leftovers out of my fridge!
There is no real recipe here. Just heat some olive oil in a skillet over medium-high heat. Brown pieces of boneless chicken on both sides. Add enough gazpacho to just barley cover the chicken. Bring to a boil. Turn down the heat, cover and let simmer until the chicken is cooked through about 30 minutes. Remove the cover and let the sauce boil until reduced and thickened a bit. Serve over hot rice.
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