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by user [[User:Elocina|Elocina]]
 
 
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==Info==
 
==Info==
 
'''Cook Time''': About 40 minutes
 
'''Cook Time''': About 40 minutes
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[[Category: Recipes]]
 
[[Category: Recipes]]
[[Category: Recipes by User Elocina]]
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[[Category: December 26, 2007]]
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[[Category: December 2007]]
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[[Category: Basque Recipes]]
 
[[Category: Basque Recipes]]
 
[[Category: Chicken Recipes]]
 
[[Category: Chicken Recipes]]

Revision as of 20:35, April 22, 2008

Info

Cook Time: About 40 minutes

Serves: 4

Ingredients

  • 3 tablespoons all-purpose flour
  • 4 skinless and boneless chicken breast halves
  • Lowfat cooking spray
  • 1 14-1/2 ounce can diced tomatoes, undrained
  • 1/4 cup olives, pitted and sliced

Directions

1.Place flour in a shallow dish then add chicken, one piece at a time, and coat both sides then set aside.


2.Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4-5 minutes.) Remove chicken from skillet and set aside.


3.To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3-4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute.


4.Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10-15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat.


5.Serve chicken on a platter with the tomato sauce spooned over and garnished with fresh oregano.

Source

  • Spicy Basque Chicken from the Public Health Cookbook by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource


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