One-Pan Chicken With Bocconcini & Olives
Recipe: #30807
October 28, 2018
Categories: Chicken, Cheese, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From one of our national supermarkets and their free monthly magazine August 2018."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (418.5 g)
- Calories 367
- Total Fat - 12.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 127.5 mg
- Sodium - 369.6 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 4.2 g
- Sugars - 6.5 g
- Protein - 49.1 g
- Calcium - 92.6 mg
- Iron - 3.6 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut each piece of chicken in half horizontally and sprinkle the chicken with oregano and season.
Step 2
Heat half the oil in a large frying pan over high heat and cook the chicken for 2 minutes each side or until golden brown and transfer to a large heatproof plate.
Step 3
Heat remaining oil in the pan and add the onion and garlic and cook for 2 minutes or until onion softens and then add cherry tomato and diced tomato and bring to the boil.
Step 4
Return the chicken to the pan with the olives and bocconcini and reduce heat to medium-high and cook for 8 minutes or until the chicken is cooked through and sauce thickens slightly and serve drizzled with pesto.
Tips
No special items needed.
0 Reviews
You'll Also Love
