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Oven Chicken Provencal


4 bone in chicken breasts, skin removed
1 tablespoon olive oil
1 medium red pepper, cut into strips
1 medium green pepper, cut into thin strips
1 medium onion sliced
1 clove garlic minced
1 can whole tomatoes
2 tablespoon all purpose flour
1 tsp dried thyme
1 tsp dried basil

Brown chicken on both sides in hot oil in large skillet. Remove to a 2 1/2 quart (2.5 L) shallow casserole. Sauté peppers and onion in pan drippings one minute. Add remaining ingredients and bring to boil. Pour over chicken in casserole. Bake at 400f (200C) for 30 minutes or until chicken is no longer pink. Serve with hot cooked rice or potatoes. If you use boneless chicken breasts reduce baking time to 20 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.