Saturday, May 29, 2010

Chicken a la Provencal

Serves 4

4 skinless and boneless chicken breasts
1 tsp dried mixed herbs
2 onions chopped
2 cloves of garlic crushed
2 big tomatoes diced
1 aubergine diced
2 courgettes diced
1 of each red, yellow, and green peppers diced
4 - 5 tbs olive oil
2 tbs chopped parsley
Salt & pepper

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.


Rub the chicken breasts with the herbs. Heat oil in large pan. Fry the chicken breasts till browned from all sides. Remove and keep aside. Add onions to the same pan, and fry till soft. Add garlic, aubergines, courgettes, and peppers. Fry for 10 minutes. Add the tomatoes, salt and pepper, cover and simmer on low heat for 10 minutes. Stir in chicken breasts, parsley, cover and keep cooking for 10 more minutes. To serve, put the vegetables in the bottom of the dish and put the chicken on top. Sprinkle with basil leaves or fresh parsley.