This is a very tasty chicken dish using some of the garden
bounty... A simple butter and garlic tossed pasta will go very well with this
dish, and of course, some crusty bread to sop up the juices.
CHICKEN ITALIANO
Serves:4
Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: < 30 Minutes
INGREDIENTS:
• 2
lb. boneless skinless chicken breast halves
• 1-1/2 Teaspoons. oregano, or 2 Tbs. fresh, chopped *
• 1-1/2 Tablespoons. virgin olive oil
• 3 small zucchini\cooked, sliced
• 1 large red onion\cooked, chopped
• 2 clove garlic, minced
• 3 Cups Italian style peeled tomatoes, drained and chopped
• 1/2 Teaspoon. basil, or 1 Tbs. fresh, chopped *
*
A general rule of thumb, when using dried herbs in place of fresh use about 1/3
quantity because of the more intense flavor of the dry.
PROCEDURE:
• Place chicken breasts between two sheets of wax paper and pound lightly with a mallet
or other heavy flat object to flatten slightly.
• Season chicken breasts with oregano and salt and pepper to taste.
• Heat oil in a heavy
nonstick skillet over medium
high heat. Sauté chicken 8-10 minutes, turning occasionally, until chicken is
cooked throughout.
• Transfer to a platter and keep warm.
• Sauté zucchini, onion and garlic in same skillet over medium heat 3 minutes.
Stir in tomatoes and basil and cook another 2-3 minutes or until zucchini is
tender. Serve vegetables with chicken breasts.
Enjoy!
CHEF PHIL
