Italian style chicken breasts and oven baked vegetables

Author: 5/15
Poitrines de poulet à l'italienne et légumes au four
Preparation 20
Baking 30
Portions 4
Freezing No
Sodium428 mg
Protein32 g
Fiber6 g
Fat13 g
Carbohydrate37 g
Iron5 mg
Calcium131 mg


  • 4 potatoes
  • 1 minced onion or 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 minced fennel bulb
  • 2 minced garlic cloves
  • 4 chicken breasts without skin
  • 15 ml (1 tablespoon) of chopped thyme
  • 15 ml (1 tablespoon) of chopped oregano
  • 1 can of diced tomatoes of 540 ml
  • 45 ml (3 tablespoons) of olive oil
  • Salt and pepper up to taste
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  • Preheat oven at 400°F (205°C).
  • Peel potatoes and slice into slices.
  • In a baking plate of 33 cm x 23 cm (13 inches x 9 inches), spread potatoes slices. Add onion or sliced leeks, fennel and garlic. Set breasts over vegetables, then spray with thyme and oregano.
  • Cover with diced tomatoes and spray olive oil. Salt and pepper. Oven bake 30 to 35 minutes, until inside chicken flesh is no more pink.

Chef's notes