The Food Blog

Saturday, January 28, 2006

Chicken Italiano

· 4 skinned chicken fillets (120gms each)

Italian sauce:
· 3 tablespoons grated onion
· 1 clove garlic, crushed
· 1 large can peeled tomatoes
· 1 tablespoon Italian parsley
. 1 tablespoon mixed herbs½ teaspoon ground oreganofreshly ground black pepper

Recipes Instructions
Dry fry onion and garlic in a non-stick pan. Mash tomatoes, and add to pan. Simmer until sauce is thick. Add spices and parsley. Simmer for five minutes. Saute chicken breasts in a non-stick pan. Place in a casserole and pour over sauce. Bake at 180C for one hour. Serve with fresh vegetables and a large green salad. Serves 4.


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