The Warmest Italian Chicken

I live in Southern Illinois and in the spring and fall, we can have a 75 degree day ... then a 40 degree day!  Today, it is cold when it should be warm, so it is a perfect day for a "one-potter".  My husband was the king of one-potters!  That was his favorite way to prepare comfort food and probably his favorite to eat!  He loved this.

There are two things that make this recipe better than any other time I've prepared it.  I used bread crumbs made with a couple stale Hawaiian (sweet) slider buns, and I used imported cherry tomatoes.

The recipe for Italian Chicken with Peas, Potatoes and Tomatoes is easy.  You begin with simple ingredients including 4 thin chicken breast portions; 1 can of stewed, diced or whole tomatoes; a few tiny yellow potatoes; and a handful of frozen green peas.  I used dried Italian spices, fresh dill, and fresh thyme.

You simply begin by mixing and egg and some water, dipping the chicken in it, then dredging the chicken in bread crumbs mixed with a couple tablespoons of flour and a teaspoon of dried Italian herbs.  Gently fry them in olive oil.  Remove them from the skillet and add the tomatoes with their liquid, another can full of water, the potatoes, a big sprig of dill and a couple sprigs of thyme.  Bring that to a simmer, put the lid on and cook until the potatoes are done.  Then you add the chicken back to the skillet, add the frozen peas, put the lid back on and simmer another ten minutes.  After turning off the burner, the final step is to put a piece of provolone cheese on each breast, replace the lid and let the heat melt the cheese.

It is delicious.  I'll share with a couple blog parties so make sure you click through to see other posts.

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