Gardenchickensupreme Recipes

GARDEN CHICKEN SUPREME

Garden Chicken Supreme image

This is a really lovely springtime meal. I prefer to use rosemary on its own rather than herbes de provence. This is lovely with rice, but I prefer it with Couscous.

Provided by Belle Vix

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts
1 tablespoon herbes de provence
2 cloves garlic
2 onions
2 courgettes
1 red pepper
1 green pepper
1 yellow pepper
6 tablespoons olive oil
1 (400 g) can chopped tomatoes
salt and black pepper
2 tablespoons chopped fresh parsley
basil leaves (to garnish) (optional)

Steps:

Rub the chicken breasts with the herbs.
Peel and finely chop garlic and onions.
Chop the courgettes, cut the peppers in half and remove seeds and white pith.
Cut into wide strips.
Heat 2 tbsps oil in a large pan, and fry the chicken for 8 minutes.
Turn and fry for another 5 mins.
Remove from pan and keep warm Add remaining oil, onions, garlic, peppers and courgette to the pan.
Cook until vegetables soften.
Add tomatoes with the juice, and season.
Cover nad simmer for 10 minutes.
Stir in the freshly chopped parsley and put teh chicken on top.
Cover nad simmer for 10 minutes, garnish with Basil and serve.

Nutrition Facts : Calories 394.8, Fat 22.4, SaturatedFat 3.3, Cholesterol 68.4, Sodium 97.3, Carbohydrate 19.5, Fiber 4.7, Sugar 8.7, Protein 31

GARDEN CHICKEN SUPREME

Garden Chicken Supreme image

An aromatic dish that really makes your mouth water. My house smells fabulous for days! I think its a Masterfoods recipe.

Provided by Alonwae

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

500 g chicken breast fillets (4 fillets)
1 teaspoon dried basil
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon thyme
2 cloves garlic
2 yellow onions
2 zucchini
1 red capsicum
1 yellow capsicum
1 green capsicum
6 tablespoons olive oil
1 (400 g) can chopped tomatoes
1 pinch salt and black pepper
2 tablespoons chopped fresh flat leaf parsley
fresh basil leaf, for garnish

Steps:

Rub the chicken fillets with dried herb mix.
Peel and finely chop garlic and onions.
Wash all the vegetables.
Chop the zucchini.
Cut the capsicums in half, remove the seeds and white pith and cut into wide strips.
Heat 2 tablespoons of the oil in a large pan.
Add the chicken and fry for 8 minutes.
Turn over and fry for a further 5 minutes.
Remove from pan and keep warm.
Add the remaining oil, onions, garlic, zucchini and capsicums to the pan.
Cook, stirring, for 10 minutes or until the vegetables soften.
Add the tomatoes (with juice) and season.
Cover and simmer for 10 minutes.
Stir in parsley and place chicken on top.
Cover and simmer for a further 10 minutes, garnish with basil and serve with either rice or couscous.
(A variation with herb mix, try adding fennel or a touch of lavendar, to suit your tastes).

Nutrition Facts : Calories 403.8, Fat 22.5, SaturatedFat 3.4, Cholesterol 72.5, Sodium 101.9, Carbohydrate 19.8, Fiber 4.8, Sugar 8.7, Protein 32.6

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