Tuesday, September 25, 2007

Lazy Chicken

From Rachael Ray
This has chicken and veggies all in one dish!

balsamic vinegar
1 1/2 pounds chicken breast cutlets, thinly sliced
2 medium potatoes, thinly sliced(I used red)
1 medium onion, thinly sliced
Montreal Steak Seasoning by McCormick , or salt and pepper to taste
1/2 cup white wine or chicken broth
1 -28 0z. can crushed tomatoes
1 small zucchini, thinly sliced
10 leaves fresh basil, torn or coarsely chopped
2 sprigs oregano
1/2 to 2/3 cup shredded cheese of your choice(provolone, mozzarella, asiago)

Rub a little splash of vinegar to each chicken breast. Heat 1 T. olive oil in a deep skillet on medium heat. Brown chicken for 2 minutes on each side. Remove chicken.
Add 1 T. olive oil. Add a layer of potatoes and onion. Sprinkle potatoes and onion with Montreal seasoning. Let cook, turning occasionally, but maintaining layer, until they brown all over. Add broth or wine to the pan. Spread zucchini across the pan on top of potatoes and onion. Sprinkle with more seasoning.. Top with layer of chicken breast. Dump crushed tomatoes evenly over the top. Sprinkle with chopped herbs. Cover and cook until potatoes are tender, about 10-12 minutes.
Sprinkle the pan with cheeses and place under broiler until cheese melts and begins to brown. Serve from pan with crusty bread.

**I omitted tomatoes and it was still a really good dish. And I cut up the chicken instead of leaving them whole breasts. I also just put the cheese on top and let it melt on the stove. Derek loved this and it was so easy!!


Christy said...

Looks good! What is EVOO?

Ronald said...

Extra Virgin Olive Oil.
The oil should be very dark green!