Leeks

Italian-style chicken breasts and oven-baked vegetables

Name: Italian-style chicken breasts and oven-baked vegetables
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 4 potatoes; 1 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 1 fennel bulb, minced; 2 garlic cloves, minced; 4 chicken breasts, without skin; 15 ml (1 tablespoon) of thyme, chopped; 15 ml (1 tablespoon) of oregano, chopped; 1 can of diced tomatoes of 540 ml; 45 ml (3 tablespoons) of olive oil; Salt and pepper, up to taste

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 20

Baking 30

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

4 potatoes
1 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
1 fennel bulb, minced
2 garlic cloves, minced
4 chicken breasts, without skin
15 ml (1 tablespoon) of thyme, chopped
15 ml (1 tablespoon) of oregano, chopped
1 can of diced tomatoes of 540 ml
45 ml (3 tablespoons) of olive oil
Salt and pepper, up to taste

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
Peel potatoes and slice them into slices.
Spread potato slices on a baking plate 33 cm x 23 cm (13 inches x 9 inches). Add onion or sliced leeks, fennel, and garlic. Set breasts over vegetables, then spray with thyme and oregano.
Cover with diced tomatoes and spray olive oil. Salt and pepper. Oven bake for 30 to 35 minutes, until inside chicken flesh is no longer pink.