Pollo san francesco

Yield: 2 Servings

Measure Ingredient
2 \N Chicken breasts; skinless, boneless
\N \N Salt and pepper to taste
2 teaspoons Oregano
2 teaspoons Basil
3 tablespoons Olive oil
1 medium Onion
2 \N Cloves garlic
1 small Jalapeno
2 teaspoons Pesto
¼ cup Chopped olives
2 cups Tomatoes; crushed, peeled
½ teaspoon Sugar
1 teaspoon Rosemary
1 teaspoon Marjoram
¼ cup Water
¼ cup Parmesan cheese; coarsely grated

submitted by: bohemia@... (Aimee Lee, Jackson, Mississippi, USA)

A friend of mine who knows of my great love for Italian cuisine got this recipe for me from Compuserve. I made this for Christmas dinner and received rave reviews.:) (makes 2 servings, but I usually double the recipe)

Rub the salt, pepper, oregano, and basil into the chicken breasts and let them sit for 15 minutes. Heat the oil in a saute pan at medium. Saute the chicken until it is cooked through (10-15 minutes depending on the stove; to check for doneness make an unobstrusive cut on the thickest part of breast to make sure it is no longer pink). Add the remaining ingredients, except the Parmesan. Simmer 10 minutes or until the sauce has thickened.

Remove from heat and serve on a bed of linguine. Garnish with the Parmesan.




From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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