Wednesday, June 22, 2011

Chicken with Zucchini and Tomatoes

If you are crunched for time. This is the perfect dish. Very easy and fast dish to prepare.  Plus everybody just could not have enough of it.  From the book "Casseroles".


8 broil-fryer chicken thighs, boned and skinned
1 tablespoon olive oil
2 small zucchini, cut in 1/4 inch slices    
1 can (14 1/2 ounces) stewed tomatoes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

1.  In a large skillet, heat oil over medium-high heat.  Add chicken and cook, turning, 10 minutes or until browned.   Drain off excess fat.

2.  Add zucchini, tomatoes, Italian seasoning, salt and pepper.  Reduce heat to medium-low; cover and cook about 10 minutes more or until chicken is  no longer pink in the center and zucchini is tender.  

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