Lazy Chicken

This is another RR recipe from an old cookbook. It appealed to me because it's a one pot chicken dish and who doesn't love the simplicity of that. It turned out very good, very Italian, and fulfilling. I served it with a green salad and it was a great meal for myself and my dear friend, Michelle.

Lazy Chicken

Adapted from Rachael Ray, Classic 30-Minute Meals

Ingredients

Balsamic vinegar

1 & 1/2 lbs boneless, skinless chicken breast cutlets (thinly sliced or pounded thin)

2 tbsp extra virgin olive oil

2 medium white-skinned potatoes, thinly sliced

1 medium white onion, halved and thinly sliced

1/2 c white wine or chicken broth

1 small zucchini, thinly sliced

1 can (28oz) crushed tomatoes

10 leaves fresh basil, torn or coarsely chopped

2 sprigs fresh oregano, leaves stripped from stem and chopped

1/2 to 3/4 c shredded Italian cheese of your choice

Salt

Pepper

Directions

Rub a little splash of balsamic vinegar into each chicken breast. Heat 1 tbsp extra virgin olive oil in a deep skillet over medium-high heat. Brown chicken for 2 minutes on each side. Remove from pan.

Add 1 tbsp extra virgin olive oil to pan. Add a layer of sliced potatoes and onions. Sprinkle the potatoes and onion with salt and pepper. Let potatoes and onions cook, turning occasionally but maintaining a thin layer, until they begin to brown all over. Add a little broth of wine to the pan. Spread a thin layer of zucchini on top of potatoes and onions and season again. Top with a layer of the chicken breasts. Dump the crushed tomatoes evenly over the top. Sprinkle with chopped herbs. Cover and cook until the chicken is cooked through, about 10-12 minutes.

Sprinkle with shredded cheese and serve!