Main Dishes

Spezzatino Pollo

7

A unique chicken dish with a bit of a kick. Takes a little prep, but definitely worth the time invested!

4
• 2 chicken breast
• 2 oz olive oil
• 1 red onion
• 4 cloves of garlic
• 2 oz chopped parsley
• 2 bell peppers
• 4 oz white wine
• crushed red pepper to taste
• 2 oz butter
• 1 tspn or oregano
• 4 crushed tomato
• 1 bay leaf
• 3 oz white wine
• 1 tblspn chicken stock
• 4 oz water
• salt and pepper to taste
• 4 oz flour
• sprinkle salt and pepper onto the chicken breast • lightly dredge the chicken breasts in flour • drizzle the oil over the chicken breast and put in oven at 375 degrees for 15 minutes - you need to check the temperature of the chicken with a thermometer to ensure it is at 160 degrees • take your red pepper and cut julienne style and set aside • cut your onion julienne style and set aside • cut the garlic cloves into chunks and set aside • mince the parsley and set aside • mix the chicken stock with the water and set aside • glaze the skillet with olive oil • put onions and red peppers in skillet on medium heat • add the bay leaf, garlic, butter and wine to the skillet and stir • add the crushed tomato and chicken stalk and continue stirring • add the red pepper and oregano • add the fresh parsley • add the chicken to the pan and toss • plate and serve
Nutritions

Calories
478

Sodium
675mg
28% DV

Fat
31g
48% DV

Protein
11g
23% DV

Carbs
35g
11% DV

Fiber
5g
20% DV