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CHICKEN AND PASSATA CASSEROLE Recipe

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This recipe for CHICKEN AND PASSATA CASSEROLE, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MARGARET HEWINSON
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp olive oil
1 garlic clove
4 boneless chicken breasts
250g (8oz) shallots, peeled and halved
salt and fresh ground pepper
1 550g jar passata
2-3 tbsp fresh thyme, chopped
1 green and 1 yellow pepper
pitted black olives

Directions:
Directions:
1. Heat 2 tbsp oil in a frying pan and quickly fry chicken breasts until golden.
2. Put the remaining 1 tbsp oil in a casserole dish with the chicken, shallots and seasoning. Pour over passata and most of herbs used. Stir well.
3. Place in a pre-heated oven at 180C (350F/ gas mark 4) for 30 minutes.
4. Stir in peppers and olives, return to oven for a further 30 minutes.
5. Sprinkle over remaining herbs.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can use rosemary or parsley instead of thyme.
Mushrooms and/or courgettes can also be added instead of, or along with the pepper.
Serve with herb bread, green vegetables and/or brown rice.

 

 

 

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