Thin slices of chicken in a tomato sauce.
In Italy "Pizzaiola" is the name of a tomato and garlic sauce normally served with meat and poultry. Each cook is free to create his own variations on this theme by adding herbs and spices, in the same spirit as for a "pizza".
2/3 | chicken breasts, boneless, skinless, thinly sliced | 200 g | |
1 tbsp | white flour (all purpose) [optional] | 8 g | |
1 tbsp | olive oil | 15 mL | |
1 clove | garlic | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/2 cup | canned tomatoes (diced) | 130 g | |
1 tbsp | olive paste | 16 g | |
1/2 tsp | dried oregano | 0.4 g |
Put the serving dish in the oven at the lowest setting to keep the meat warm while cooking the sauce.
per 1 serving (140 g)
Amount % Daily Value |
Calories 170 |
Fat 7 g 11 % |
Saturated
1.2 g
6 % |
Cholesterol 60 mg |
Sodium 170 mg 7 % |
Carbohydrate 3 g 1 % |
Fibre 1 g 3 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 23 g |
Vitamin A 13 % |
Vitamin C 12 % |
Calcium 3 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Meat and Alternatives | 3 |
Fats | 1 |
Simple yet fantastic flavours. I couldn't find olive paste so I diced up 5 or 6 kalamata olives. Husband can't stop talking about it!
This recipe was awesome. It did take a touch longer than 2 minutes per side but it was worth the wait!! Delicious!!
Nice recipe. Followed it with the exception of using Provence Herb as it's all I had (no Oregano). Sliced regular breasts length-wise to get them thin enough. Took a little longer than 2 min per side to brown them. Served up with 'Creamy Skillet Potatoes' from another site.