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Chicken Provencal Recipe

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This recipe for Chicken Provencal is from Cooking On Cape Cod, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tomatoes on the vine
12 pitted kalmia black olives sliced thin
1 T olive oil
2 tsp. dried basil
2 cloves of minced garlic
1 beaten egg
1 tsp. water
1/4 c. Italian bread crumbs
2 T fresh snipped parsley
1/4 lemon-pepper seasoning
2 skinless boneless chicken rubbed in herbs De Provence
2 tsp. butter melted
1 medium carrot sliced lengthwise
1 medium zucchini sliced lengthwise
3 ounces of fettuccine cooked according to package
grated cheese
Directions:
Directions:
Sauce
combine the tomatoes, olives, basil and garlic and set aside for 1 hour. In a small mixing bowl combine the beaten egg and water. On wax paper, add bread crumbs, parsley and lemon pepper and mix. Dip chicken into egg mixture and coat in bread crumbs and put in shallow baking dish and drizzle with melted butter. Bake 350 for 35 to 40 minutes.
In a skillet cook tomato mixture cover over medium heat for about 6 minutes. Cook pasta adding the carrots and zucchini the last minute of cooking. Drain pasta and veggies and toss with T butter. Serve pasta onto two plates top each with chicken, tomato mixture and sprinkle with grated cheese
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
serve with warm crusty bread

 

 

 

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