4 tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1 onion, chopped
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper
Heat oil in a large skillet over a medium heat. Cook chicken until lightly browned ( 3 to 4 minutes per side). Add vegetables and spices. Sauté for 10 to 15 minutes longer.
Tags: kosher for passover recipes, Meat, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
I usually make meatballs for seder, but didn’t think this year’s crowd was the meatball type, so I tried this instead…though I didn’t use the full amount of mushrooms. I served it with quinoa. It was a tremendous success! My mother-in-law, the other guests, and darling husband all loved it. The dish is flavorful and filling without being heavy, a plus when you are eating so late at night. My husband actually looked forward to the leftovers.