Chicken With Fresh Herbs and Vegetables
"Adapted from Southern Living. Serve this over pasta and you'll have a one-dish meal. You could also add some zucchini to this, or substitute any other vegetables you enjoy."
photo by VickyJ
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 59.14 ml breadcrumbs
- 88.74 ml parmesan cheese, shredded
- 4 boneless skinless chicken breasts
- 29.58 ml olive oil
- 10 large mushrooms, quartered
- 1 bell pepper, thinly sliced
- 3 large tomatoes, coarsely chopped
- 2 large garlic cloves, pressed
- 2.46 ml salt
- 59.14 ml fresh basil, chopped or 14.79 ml dried basil
- 14.79 ml fresh oregano, chopped or 4.92 ml dried oregano
- 1.23 ml crushed red pepper flakes
directions
- Dredge chicken in mixture of breadcrumbs and 4 Tbsp parmesan cheese.
- Heat oil in a large skillet over medium-high heat. Cook chicken 4 minutes on each side or until browned. Remove chicken from skillet and set aside.
- Add mushrooms and bell pepper to skillet; saute' 3 minutes. Add tomatoes, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Stir in basil, oregano, and remaining 2 Tbsp parmesan cheese.
- Serve immediately.
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Reviews
-
Very good, classic tastes! We made this with only 2 chicken breast halves (but all the veggies and, ahem, parmesan ;-) and had as a chicken-and-veggies meal for two. Nice stuff! Next time I'll add some red onion and cook for a shorter time - for a bit more bite in both taste and texture. Thank you for sharing! -
This is sooooooooooo good! -
This was excellent! :) I did do something different in that I baked the chicken on a sheet pan and vegies (with oil and seasonings in a foil packet) along side in the oven. When they both were done, (about an hour at 350) I topped the chicken with the vegetables. I used a combination of bell pepper and added some onion. This was only made for 2 servings, and I 'm having the second half tonight. I made Recipe #189261 to go with it, instead of pasta or rice. Thank you so much for the great dinner(s).
RECIPE SUBMITTED BY
JeriBinNC
United States
I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what.
Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want!
I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it!
My pet peeve is willful ignorance. Grrrr
