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  1. #1
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    Dec 2009


    Default Italian Chicken and Chickpeas

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    2 tablespoons olive oil
    4 skinless, boneless chicken breast halves
    2 tablespoons dried rosemary
    1 tablespoon olive oil
    3 cloves garlic, minced
    1 (15 ounce) can tomato sauce
    1 teaspoon Italian seasoning
    1/2 teaspoon cayenne pepper
    1 1/2 teaspoons white sugar
    1 bay leaf
    1/4 teaspoon crushed red pepper flakes
    1 (15 ounce) can garbanzo beans, drained and rinsed


    Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
    Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
    Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
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