Chicken breast roasted
Chicken breast roasted in olive oil with vegetable casserole

4 chicken breasts
2 cubes of Dorot crushed garlic
1/4 cup olive oil
Salt & pepper

Ingredients for vegetable casserole
2 zucchinis, cut in 1/2 cm thick stripes
12 peeled pearl onions
2 carrots, peeled and cut in 1/2 cm thick stripes
200 gr green beans (fresh or frozen)
1 red bell pepper, cut to thin stripes
1 yellow bell pepper, cut to thin stripes
12 small whole champignon mushrooms
1 can of artichoke bottoms
1/4 cup olive oil
3 cubes of Dorot crushed garlic
3 cubes of Dorot chopped parsley
1/2 cup white wine
Salt & pepper

1. In a bowl, mix olive oil, garlic cubes, salt and pepper.
2. Add chicken breasts, mix thoroughlyand put in fridge for an hour.
3. Roast chicken breasts on a grill saucepan from both sides.

Preparation of vegetable casserole
1. Heat olive oil in medium sized pot and add in carrots, pearl onions, zucchinis, green beans, mushrooms, red and yellow bell peppers and artichoke bottoms.
2. Mix vegetables with wooden spoon on large fire, and add parsley and garlic cubes.
3. Add white wine, salt and pepper.
4. Lower heat and cook for 30 minutes.
5. Put chicken breasts beside the vegetables and serve. 

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