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Italian Chicken With Peppers

Recipe from: 10/20/2005 12:00:00 AM
chicken plate

Ingredients 11
Servings 6
Time 15


  • 4
    whole skinned chicken breast fillets
  • 5
    salt and freshly ground black pepper
  • 10
    olive oil
  • 1
    onion, halved and thickly sliced
  • 1
    red pepper, cut into strips
  • 1
    yellow pepper, cut into strips
  • 2
    garlic cloves, crushed
  • 175
    baby marrows, sliced
  • 410
    chopped tomatoes
  • 20
    basil leaves, shredded
  • 5
    soft brown sugar


Season the chicken breasts with salt and pepper. Heat 5 ml of the oil in a large frying pan and rapidly brown the breasts on both sides (they needn?t be cooked through). Remove from the pan and set aside.

Heat the remaining oil in the pan and sauté the onion and peppers until done. Add the garlic and baby marrows, cover and heat for 3-4 minutes. Add the tomatoes, half the basil and the sugar and season.

Bring the sauce to the boil, return the chicken breasts to the pan and simmer uncovered for 15-20 minutes over low heat. Turn the breasts after 10 minutes. Sprinkle with the remaining basil and serve with a mixture of brown and wild rice.


Read more on: poultry  |  sauté

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