Full of flavor, easy to prepare and quick to clean up. I've made this at least twice a month since this recipe came out and it never disappoints. Hands down one of my favorite recipes for weekday dinners. The short list of quality ingredients and minimal prep produce an amazing dish that’s fun to eat together.īest Recipe ever!! So easy! I have shared this recipe with lots of friends and family, and everyone agrees that it is amazing. We used bone-in chicken thighs, and added potatoes to the baking dish, and it turned out great. Super easy to make, perfect for family sunday, we can just toss the chicken in the oven, set the timer and forget about it. I have an idea! Include a print function so that I can make this recipe again without being bombarded by your ads. When hot, add the chicken breasts and cook for 4 minutes on each side. In a skillet, heat 1 tablespoon of the olive oil over medium heat. Season the chicken on both sides with Italian seasoning, salt, and pepper. I dislike having to constantly x out of your ads. Pour 2 tablespoons of olive oil into the bottom of an 9×13 baking dish. I see that you won’t let me post with any nasty words in my review. Used a sourdough loaf to soak up the yummy juices. To reheat, add tomato chicken to a large pan on the stovetop and heat over medium heat until warmed through, 10-15 minutes. Also used Spanish olives that I had on hand and pitted them myself. ![]() Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets. Season chicken with salt, pepper, and dried herbs. I used skin on bone in chicken breasts, smoked paprika and red peppers since I didn’t have the one called for an threw in a few capers. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way. My spouse gave me four compliments on it- a first! The toasted baguette was a masterstroke- the only thing I would have omitted in the recipe was salting the baguettes before toasting. Used skinless, boneless thighs spread over our own garlic and tomatoes, with added shallots. ![]() ![]() Great recipe! I know I cut up more than 2 pounds of high-season tomatoes- because TOMATOES!- and added a whole little jar of Castelvetranos (Remember to get already-pitted. Since my hubby is gluten intolerant, I served over crispy polenta slices I sauteed in olive oil and topped with Parm. Great! I added smoked paprika & lemon zest to the chicken rub and a chopped shallot + chopped red bell pepper, sliced lemon to the tomato mixture.
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