One year while perusing in Target, I decided to grab cookbooks. I’m pretty sure cookbooks were not the purpose for the visit, but you know how that goes. Twenty-fifteen looks like the year that I will actually use said cookbooks. On Sunday, I flipped open Classic Rachael Ray 30-Minute Meals: The All-Occasion Cookbook and tried ‘My Sister Ria’s Lazy Chicken, or My Lazy Sister Ria’s Chicken’ recipe. Yum-O! I’m pretty sure the 30-minutes does not include prep time, start to finish took about an hour. Check out my photos and get the recipe below. To purchase the cookbook from Target, click the link above.
1 & 1/2 lb boneless, skinless chicken breast cutlets – thinly sliced or pounded breast meat (I used 2 chicken breasts, I sliced into pieces.)
1/2 to 2/3 cup shredded Italian cheese of your choice (I used a packaged mixture of 6 Italian cheeses)
Lightly coat chicken with balsamic vinegar. Heat 1 tbsp evoo (once around the pan) in a deep skillet over medium-high heat. Brown the chicken for two minutes on each side (Next time I will add time and cook it about 90 percent through)
Remove chicken and set aside (Next time I will add seasoning to chicken for more flavor).
Add 1tbsp evoo to pan and add a layer of potatoes and onions. Sprinkle potatoes and onion with Montreal seasoning. Continue cooking and turning occasionally until potatoes begin to brown. Add wine to the pan. Layer zucchini on top of potatoes and onion. Add more Montreal seasoning. Top with layer of chicken breasts. Pour crushed tomatoes on top (I used about 3/4 can), then sprinkle chopped basil and oregano. Cover pan and cook until chicken is cooked through and potatoes are tender, 10 to 12 minutes (I cooked for 25 minutes).
Sprinkle shredded cheeses on top. Place pan under broiler for a few minutes until cheese melts and begins to brown. Serve directly from the hot pan at the table, with a green salad on the side (I added a baby arugula blend as the side. I used a balsamic and basil vinegrette dressing).
I look forward to trying this recipe again. Enjoy!
Thanks for reading.