This recipe was simple yet delicious from Rachael Ray’s 30-Minute Meals. As I’m sure you have noticed, she is my go to week night source. There is something comforting about her food and there is always a good balance of meat, starch and veg.
- Balsamic vinegar
- 1.5 lbs boneless, skinless chicken breast cutlets (I used tenders since they were on sale)
- 2 tbsp extra-virgin olive oil
- 1 medium white-shinned potatoes, thinly sliced
- 1 medium white onion, halved, then thinly sliced
- Montreal Steak Seasoning by McCormick
- 1/2 cup white wine or chicken broth (I used broth)
- 1 small zucchini, thinly sliced
- 28oz can crushed tomatoes
- 10 leaves fresh bail, torn
- 2 sprigs fresh oregano (I used dried)
- 1/2 to 2/3 cup shredded Italian cheese
Rub a splash of balsamic vinegar into each chicken breast. Heat 1 tbsp olive oil in a deep skillet over medium0high heat. Brown chicken for 2 minutes on each side. Remove chicken.
Add 1 tbsp olive oil. Add a layer of thin-sliced potatoes and onion. Sprinkle the potatoes and onion with Montreal Seasoning. Let potatoes and onions cook, turning occasionally but maintaining a thing layer, until they begin to brown all over. Add a little broth or wine to pan. Spread a thin layer of zucchini across the pan on top of the potatoes and onion and sprinkle with a touch more Montreal Seasoning. Top with a layer of chicken breast. Dump the crushed tomatoes evenly over the top. Sprinkle with chopped herbs. Cover and cook until chicken is cooked through and potatoes are tender, 10 to 12 mintues.
Sprinkle the pan with Italian cheese. Place pan under the broiler for a minute until cheese melts and begins to brown.