"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Harvest Chicken with Vegetables Recipe

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This recipe for Harvest Chicken with Vegetables, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Veitinger Family
Added: Monday, February 6, 2006


1 14.5 oz. can diced tomatoes with basil, garlic and oregano
1 T. tomato paste
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
4 (5oz.) skinless, boneless chicken breast halves
1 1/2 T. italian seasoned breadcrumbs
3 c. diced (1/2 inch) summer squash
3/4 c. sliced onion
3/5 c. julienne-cut red bell pepper
2 T. chopped fresh parsley

Combine firt 5 ingredients ina large bowl and set aside. Coat chicken with breadcrumbs. Heat oil over medium high heat in large nonstick skillet. Add chicken and cook two minutes per side or until golden brown. Remove to a plate. Add squash, onion and bell pepper to pan, reduce to medium heat and cook six minutes until squash is lightly browned. Stir occasionally and return chicken to the pan. Mix together tomatoes, paste and tugar salt and pepper. Spoon tomato mixture over chicken. Reduce heat, cover and simmer 15 minutes. Sprinkle with parsley and serve it with couscous or fresh bread and salad.




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