11 de septiembre de 2016

Chicken a la Verdure RECIPE FOR TODAY

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
Olive Oil
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.

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