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Chicken Marinara
- 1 green bell pepper
- 1 large carrot
- 1 medium zucchini
- 1 tablespoon olive oil
- 4 skinless boneless chicken breasts pounded to 1/4"
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 15 ounces stewed Italian tomatoes -- undrained
- 1/2 cup sliced black olives
- 5 medium mushrooms -- sliced
- 2 cloves garlic crushed
- Cut bell pepper, carrot, and zucchini into thin sticks about 3 inches long; set aside.
- Heat a large skillet over medium heat.
- Add oil;
- Add crushed garlic & chicken sprinkle with oregano, salt, and pepper.
- Cook until lightly browned, about 3 minutes
per side.
- Remove chicken
from skillet.
- Add tomatoes, olives, mushrooms, bell pepper, carrot,
and zucchini to skillet.
- Cook, covered, for 3 minutes.
- Return chicken
to skillet;
- increase heat to medium-high.
- Cook, uncovered, for about
5 minutes or until sauce is slightly thickened and chicken and
vegetables are tender.
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