1 tablespoon olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
3 carrots, cut into 1 inch cubes
3 green onions, cut into 1 inch cubes
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons dried oregano
6 skinless, boneless chicken breast halves
1 cup tomato sauce
1 (24 ounce) can garbanzo beans, drained
1/2 cup olive oil
1 (16 ounce) can crushed tomatoes with liquid
1 (6 ounce) can tomato paste
1 (16 ounce) can tomato paste
1 (8 ounce) can tomato paste with red wine
1/2 cup black olives
1 (8 ounce) can tomato paste with lemon zest
1 black olives, drained
2 tablespoons olive oil
1 (8 ounce) can tomato paste with olive oil
1/2 pound very ripe tomatoes, sliced
Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 10 minutes; reduce heat to low.
Dredge carrots in olive oil and salt in a small bowl. Stir in garlic, saute in lemon juice, lemon juice, thyme, basil, salt, oregano, oregano, basil, salt, tomato paste, tomato paste, tomato paste and tomato paste.
Stir chicken into garlic mixture. Cook about 5 minutes. Pour sauce over chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Heat olive oil in a large skillet over medium heat. Add chicken and brown. Stir in tomato sauce and cook about 5 minutes more. Turn breasts and sprinkle with tomatoes. Bring to a simmer and cook about 5 minutes more. Top with olive oil and season with fresh lemon juice.
Very good and very easy. The meat was juicy and wonderful.
It was pretty good, but the flavor was lacking. And I used boxed french roots, not dried. So technically French Joy, but I'm not enthralled.
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