By CHEF DAN serves 4
INGREDIENTS:
2 chicken breast, pound éd with a flat part of the skillet till 1 inch thick
4 carrots, cut into 2 –inch pieces, halved
1/4 cup pitted kalamata olives
3 bay leaves
2 tablespoons capers
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon each S & P
DIRECTIONS:
1. Heat oven to 425.
2. In a large bowl, toss chicken, carrots, olives, bay leaves, capers, oil, lemon juice, and 1 teaspoon salt & pepper.
3. Arrange on a baking sheet on a single layer and sprinkle the chicken with the paprika.
4. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, about 30-40 minutes.
ENJOY DAN: hallelujah
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