This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chicken Tava
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- #18258
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 tablespoons olive oil
1 can (16 ounce size) stewed tomatoes
1 yellow onion
1 green bell pepper
2 cloves garlic
1 tablespoon salt
1 tablespoon black pepper
24 pitted kalamata olives
1 tablespoon basil
4 boneless, skinless chicken breast halves
directions
You will need 1 small 8 inch round new clay pot per person (the kind you put under a plant with a 1/2 - 3/4 inch lip)
Soak the clay pots for about 5 minutes in warm water.
Pull out of water and immediately add one tablespoon of olive oil to each pot, and spread it around. Coarsely chop the onion, bell pepper and chicken breasts.
Mince the garlic and add the garlic, basil, and salt and pepper, and add to the vegetables. Add stewed tomatoes and olives and mix thoroughly. Divide mixture equally among pots and place in 350 degrees F oven.
Bake for 35-45 minutes and stir every 10 minutes. May have to add additional water.
Serve while warm in pots with rice, bread and a small green salad.
added by
nikibone
nutrition data
426 calories, 24 grams fat, 23 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
January 22, 2009
I made the chicken tava based on this recipe. But I didn't use the olives. And I put in about a half pound of coarsley chopped mushrooms. Also, I added some oregano. It came out pretty good, so I uploaded a picture.