This simple but delicious dish is usually made with rabbit in Portugal.
Cook Time 25 minutes
Prep Time 5 minutes
Makes 6 servings
|6||boneless skinless chicken breast halves|
|1/2||teaspoon red pepper flakes|
|1/4||teaspoon black pepper|
|1||tablespoon olive oil|
|2||large onions, halved and sliced|
|2||red bell peppers, sliced|
|2||cloves garlic, minced|
|1/2||cup sliced black olives|
- Preheat oven to 475°F. Sprinkle chicken with salt, red pepper and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes. Turn chicken; cook 4 minutes more. Remove chicken to casserole with cover.
- Add onions to same skillet and cook 2 to 3 minutes, stirring often, adding a little water if onion starts to brown too much. Add bell peppers and garlic and cook, covered, 2 to 3 minutes longer, adding additional water if needed to prevent burning. Stir in olives.
- Pour onion mixture over chicken. Cover; bake 15 minutes or until chicken is no longer pink in center.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||30 %|
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