ready in: 1-2 hrs
recipe id: 18258
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
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.
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