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Stuffed Vinegar Chicken Recipe

Ingredients

6 skinless, boneless chicken breast halves

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon dried minced onion

1 teaspoon minced garlic

salt and pepper to taste

4 pounds skinless, boneless chicken breast halves

2 tablespoons olive oil

1 (8 ounce) can tomato paste

1 pound skinless, boneless chicken breast halves

Directions

Heat olive oil in a large skillet over medium-high heat. Add garlic powder, onion, garlic, salt and pepper; cook, stirring, for 2 minutes or until all ingredients are coated.

Stir chicken in skillet with olive oil and tomato paste. Reduce heat to low and cook for about 5 minutes, until chicken is cooked through and no longer pink inside.

Remove chicken from skillet and place in a bowl of warm water to bring to a boil. Reduce heat to medium-low and cover, uncovered, with aluminum foil to preserve juices.

Return chicken to pan, add olives, tomato paste and chicken; cook, stirring, for 1 minute or until chicken begins to turn golden.

Comments

meghenyspece writes:

⭐ ⭐ ⭐ ⭐ ⭐

I did not use butter but rather light sour cream and some garlic powder. I used a blend of 4 cheeses and added a large fresh orange. I think next time I will also add a large can of whole tomatoes, chopped. I usually cut my cranberries into cubes before adding to the cheesecake. I did not have any garlic powder but every bite has been nasty. My cranberries have become very tasty fruits. This was so easy & so delicious! It's not sweet but it is comforting. i also substituted lemon for the orange. I had all the ingredients and was able to muster 30 minutes before needing to run the gauntlet of disappointed customers & server personnel. this is a definite keeper.