Italian-style chicken breasts and oven-baked vegetables
20
30
4
No
Ingredients
- 4 potatoes
- 1 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 fennel bulb, minced
- 2 garlic cloves, minced
- 4 chicken breasts, without skin
- 15 ml (1 tablespoon) of thyme, chopped
- 15 ml (1 tablespoon) of oregano, chopped
- 1 can of diced tomatoes of 540 ml
- 45 ml (3 tablespoons) of olive oil
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Peel potatoes and slice them into slices.
- Spread potato slices on a baking plate 33 cm x 23 cm (13 inches x 9 inches). Add onion or sliced leeks, fennel, and garlic. Set breasts over vegetables, then spray with thyme and oregano.
- Cover with diced tomatoes and spray olive oil. Salt and pepper. Oven bake for 30 to 35 minutes, until inside chicken flesh is no longer pink.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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