Chicken Napolitana |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 45 minutes | ||||||||
| INGREDIENTS: | ||
| 4 chicken breasts, skinless | olive oil | 1 red bell pepper, sliced |
| 1 green bell pepper, sliced | 1 onion, sliced | 12 baby artichokes, halved |
| 3 tsps garlic, minced | 4 Roma tomatoes, chopped | 1/2 bulb fennel, sliced thin |
| 1/3 cup basil, chopped | 1/3 cup oregano, chopped | 1 tsp red chiles, crushed |
| 1 cup red wine | 1 cup chicken stock | 1 Tbsp tomato paste |
| 1 | Saute chicken breast in olive oil. Add bell peppers, onion, artichokes, garlic, tomatoes and fennel, cooking for 10 minutes over low heat. |
| 2 | Add basil, oregano and chiles and cook for 2 minutes. |
| 3 | Add red wine and reduce by half. |
| 4 | Add chicken stock and reduce by half. Add tomato paste to thicken slightly. |
| 5 | To serve, place chicken breasts on individual plates and drape with sauce. |