Italian Tomato Herb Chicken
Erica
ingredients
Coating- 2 Tbs plan bread crumbs
- 1 Tbs Parmesan
- 1/4 tsp dry basil
- 1/8 dried oregano
- 4 boneless, skinless chicken breast 1/2’s (1 lb.)
- 2 Tbs olive oil
- 1 yellow or red bell pepper, cut into thin strips
- 1/4 cup chopped basil or 1/2 tsp dry
- 1 Tbs fresh oregano or 1/4 tsp dry
- 1 tsp garlic
- 1 (16oz.) can crushed tomatoes
- 2 Tbs Parmesan cheese
directions
- 1
Mix coating and roll chicken in mixture, press lightly
- 2
Heat oil in large skillet. Add chicken and cook 5 to 6 minutes over medium-high heat, turning once until golden
- 3
Remove chicken. Add bell pepper (basil & oregano if using dry). Cook 2 to 3 minutes, stirring often until lightly browned. Stir in garlic, salt and tomatoes
- 4
Return chicken to skillet. Cover and cook 10 to 15 minutes over medium-low heat stirring occasionally until chicken is opaque in center and juices run clear when meat is pierced. Stir in basil and oregano and Parmesan cheese
Source: Linda Mannherz
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