Friday, January 30, 2015

Italian Chicken

  • 4-5 roma tomatoes
  • Thinly slice two cloves of garlic.
  • Drain a small jar of artichoke hearts
  • a few tablespoons of extra virgin olive oil
  • a generous amount of S&P
  • a teaspoon of sugar
  • a couple tablespoons of flour
  • Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.
  • Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done.
  • Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.
  • When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

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