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| Home -> [Italian, Poultry, Western European] -> [Pollo al forno alla marcia Recipe] |
Pollo al forno alla marcia
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| Artist: |
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Yield: |
4 |
| Categories: |
Italian, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 4
| | Skinless boneless chicken | | | -breast halves | | 1
| tbsp | Fresh mint, chopped | | 1/2
| large | Red, orange, or yellow peppe | | | -r -- coarsely chopped | | 2
| tbsp | Olive oil | | 1/4
| tsp | Dried oregano | | 2
| | Plum tomatoes, chopped | | 2
| tbsp | Fresh parsley, chopped | | 3
| oz | Feta cheese, crumbled | | | Black pepper, freshly grated | | | Cooking spray |
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Procedures:
| 1 | Recipe by: fred dittmaier (modified by larry mcjunkin) preparation time: 1:00 preheat oven to 375 degrees | | 2 | lightly coat a 9 x 9-inch glass baking dish with cooking spray. | | 3 | Arrange the chicken breasts in the dish and set aside while preparing topping. | | 4 | in a medium bowl, combine the chopped tomatoes, parsley, mint, oregano, black pepper, feta cheese, and chopped pepper. | | 5 | Mix well and spoon over chicken in an even layer. | | 6 | Drizzle olive oil over all. | | 7 | bake for 35-45 minutes, or until the chicken is firm and opaque. | | 8 | Serve hot, spooning any cooking juices in the dish over each serving. |
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