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Ingredients |
1 tablespoon flour
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 pound chicken cutlets, sliced into 1/2-inch ribbons
2 teaspoons olive oil
8 Italian tomatoes, peeled and chopped
5 dried tomatoes, cut into slivers
3 cloves garlic, sliced
2 bay leaves
1/3 cup chicken stock
1 1/2 cups cooked ziti freshly grated Parmesan cheese
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Method: 1.
In a large bowl, combine flour, oregano, thyme, and basil. Add chicken and
coat well with flour mixture. |
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2. In a large nonstick skillet, heat oil over medium
heat. Add chicken to the skillet and saute until cooked through, about 8
minutes. Remove chicken and set aside. 3.
Add Italian tomatoes, with their juice, to the skillet, along with dried
tomatoes, garlic, bay leaves, and stock.
4. Bring to a boil, then continue to boil for
about 2 minutes. Reduce heat to medium, add chicken and ziti, and heat
until they are warm and dried tomatoes have softened, about 2 minutes.
5. Remove bay leaves and serve hot in shallow
bowls, sprinkled with Parmesan. |
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