Breast of Chicken Provencale
|Onion||1 Small, sliced|
|Salad oil/Olive oil||2 Tablespoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Skinless boneless chicken breast halves||1 Pound (4 In Number)|
|Canned whole tomatoes||16 Ounce (1 Can, Undrained)|
|Canned anchovy fillets||2 Ounce (1 Can)|
|French bread slice||4 (1/2 Inch Thick)|
|Black olives||6 , halved|
1 In a large skillet, heat oil and saute onion, oregano and thyme, stirring, for about 5 minutes.
2 Thoroughly wash the chicken breast halves under cold running water, and pat dry.
3 Add the chicken breast to the skillet and saute for 5 minutes over high heat, turning once.
4 Add the undrained tomatoes, salt and pepper; let cook, uncovered, over high heat for 5 minutes, or until the chicken is tender.
5 Drain the anchovies and reserve the oil.
6 Using the reserved oil, brush one side of each bread slice and run under the broiler to toast.
7 Arrange anchovies and and olives on ech toast slice.
8 On a serving dish, transfer the chicken mixture and arrange the toast around it.