Monday, October 28, 2013

Lazy Sister Chicken

Rats.  This picture doesn't do this delicious dish justice. I love, love, love this dish.  It's so flavorful.  And, best of all, it's a meal all in one pot.  Just add a green salad and you have dinner.  I got the recipe from a Rachael Ray cookbook that my sister gave me.  That's appropriate because Rachel got the recipe from her sister.  She calls it Lazy Sister because everything is done in one large skillet.  Is that lazy or smart?  You decide.
Lazy Sister Chicken
1 1/2 lbs. boneless, skinless chicken breasts
Balsamic Vinegar
Extra Virgin Olive Oil
2 potatoes, sliced thin
2 onion, sliced thin
Montreal Steak Seasoning
1/2 -1  cup chicken broth
1 small zucchini, sliced thin
1 28 oz. can crushed tomatoes
10 leaves fresh basil, chopped coarsely
1 tsp. Italian Seasoning (or you can use Oregano)
2/3 cup grated Mozzarella Cheese

Cut up 1 1/2 lbs. boneless, skinless chicken breasts.  Rub balsamic vinegar into the chicken and set aside while you cut up the vegetables.  In a large high-sided skillet or pot (I use my LeCreuset pot), heat the olive oil.  Add the chicken in a single layer.  Let cook for about 2 minutes, then turn over with a spatula and cook another 2 minutes.  Remove the chicken from the pan and set aside.  Add more olive oil and put in the potatoes and onions.  Sprinkle with the Montreal Steak Seasoning.  Let the veggies cook and then turn over.  When nice and brown, add the broth.  Spread the Zucchini and sprinkle with more of the seasoning.  Top with the cooked chicken, then the tomatoes, then the basil and Italian Seasoning.  Cook about 10-13 minutes until the potatoes are soft.  Sprinkle with the cheese and put the lid on the pan until the cheese melts.  Or you can put it under the broiler until melted.  Serve in the pan at the table with a green salad.

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