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
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.