Italian-style chicken breasts and oven-baked vegetables
20
30
4
No
Ingredients
- 4 potatoes
- 1 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 fennel bulb, minced
- 2 garlic cloves, minced
- 4 chicken breasts, without skin
- 15 ml (1 tablespoon) of thyme, chopped
- 15 ml (1 tablespoon) of oregano, chopped
- 1 can of diced tomatoes of 540 ml
- 45 ml (3 tablespoons) of olive oil
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Peel potatoes and slice them into slices.
- Spread potato slices on a baking plate 33 cm x 23 cm (13 inches x 9 inches). 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 for 30 to 35 minutes, until inside chicken flesh is no longer pink.
