11 de septiembre de 2016
Chicken a la Verdure
2 Boneless skinless chicken breasts
2 14.5 oz cans of Italian Stewed Tomatoes
1 Zucchini, cut in half and sliced lengthwise
1 Bell Pepper (Red, yellow or Orange) I use half red and half yellow, sliced
4-5 carrots, sliced lengthwise
Skillet with a lid
Place chicken in ziploc bag and pound to about 1/4 inch thick.
Heat about 2 TBS olive oil in the pan.
Season the chicken with salt, pepper and Oregano.
Add to heated skillet and cook chicken on both sides, about 3 minutes each side.
Add all other ingredients into the skillet.
Turn heat to low and cover.
Simmer for about 15 minutes and stir.
Simmer an additional 15-20 minutes or until chicken is tender. (I often break the chicken up in the pan into smaller pieces)
Let stand for 5 minutes for juices to thicken.
Posted by Brenda A. Ysaguirre at 2:30