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Italian style chicken breasts and oven baked vegetables
Author:
5/15
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Preparation
20
Baking
30
Portions
4
Freezing
No
Calories
385
Sodium
428 mg
Protein
32 g
Fiber
6 g
Cholesterol
Fat
13 g
Sugar
Carbohydrate
37 g
Iron
5 mg
Calcium
131 mg
Ingredients
Preparation
Ingredients
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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Italian style chicken breasts and oven baked vegetables
From
Jun 15
to
Jan 01
Preparation
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
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