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Chicken Tava

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Rating: 5/5
1 review

ready in: 1-2 hrs
serves/makes:   4

recipe id: 18258

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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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426 calories, 24 grams fat, 23 grams carbohydrates, 30 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Member since:
Jan 22, 2009

REVIEW: 5 star recipe rating
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.

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