| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Chicken, Healthwise, Main dishes, Peppers |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts with bones; skinned (up to 6) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chicken broth |
| 1 |
|
Zucchini; sliced |
| 1 |
|
Yellow summer squash; sliced |
| 1 |
|
Red pepper; diced |
| 1 |
tb |
Chopped fresh basil; or 1/2 tsp. dried |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Season chicken breast halves with bones with salt, pepper and paprika. In
lg. frypan heat olive oil over Medium heat. Add chicken. Cook, turning
once, until browned, 10 minutes. Pour broth over chicken. Simmer for 20
minutes. Add vegetable and basil to pan. Cover and cook for 3-5 minutes
until vegetables are crisp-tender. Season with more salt and pepper to
taste. Transfer to platter. Sprinkle with grated Parmesan cheese. MC
formatting by bobbi744@sojourn.com
Recipe by: Unknown
Posted to Digest eat-lf.v097.n239 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 20, 1997
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