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Slow Baked Chicken with Tomatoes and Pepper Recipe

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This recipe for Slow Baked Chicken with Tomatoes and Pepper, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bryna Ram
Added: Saturday, September 27, 2008


1 tsp. extra virgin olive oil
3/4 cup onion, cut into large diced pieces
1 tsp chopped garlic
1 bay leaf
1/2 tsp ground celery seed
Black pepper to taste
1/2 tsp chopped oregano
3/4 cup chopped red and green bell peppers
2/3 cup pooled potato cut into large diced pieces
1/4 cup peeled, seeded, and diced tomato
2 4-oz chicken breasts, skinless and boneless

Preheat oven to 300 degrees
Heat the olive oil in skillet.
Add onions and garlic and saute until browned.
Add bay leaf, celery seed, black pepper, oregano, bell pepper and continue to saute for 5 minutes.
Remove mixture from heat and pour into a casserole.
Add potato and tomatoes.
Arrange the chicken breasts in the stew mixture.
Cover and bake for 35-40 minutes or until well cooked.
Serves 2.




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