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Breast Of Chicken Provencale

fast.cook's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned anchovy fillets 2 Ounce (1 Can)
  French bread slice 4 (1/2 Inch Thick)
  Black olives 6 , halved
Directions

MAKING
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.

SERVING
8 On a serving dish, transfer the chicken mixture and arrange the toast around it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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