Chicken with Fresh Herbs and Vegetables

Southern Living
Serve over rice or linguine for a one-dish meal. If you don't have fresh herbs, substitute 1 tablespoon dried basil and 1 teaspoon dried oregano.
Makes 4 servings


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1/4 cup fine, dry breadcrumbs
6 tablespoons shredded Parmesan cheese, divided
4 skinned and boned chicken breast halves
2 tablespoons olive oil
10 large mushrooms, quartered
1 large green bell pepper, thinly sliced
3 large tomatoes, coarsely chopped
1 large garlic clove, pressed
1/2 teaspoon salt
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano


Prep: 9 Minutes
Cook: 20 Minutes

Combine breadcrumbs and 4 tablespoons Parmesan cheese, and dredge chicken in mixture.

Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned. Remove chicken from skillet.

Add mushrooms and bell pepper to skillet; sauté 3 minutes. Add tomato, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes. Stir in basil, oregano, and remaining 2 tablespoons Parmesan cheese. Serve immediately.

Created date

June 2002