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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
9
Festive stir-fried chicken breasts
with multicoloured vegetables
INGREDIENTS
2 lb deboned chicken breasts, cubed
2 tsps oregano
1 tsp thyme leaves
1 tsp basil
2 tsps salt
2 tsps black pepper
1 tsp ginger, chopped finely
4 cloves garlic, grated
1 capful sherry
3 tbsps olive oil
1 large egg plant, cut in cubes
2 med zucchini, cut in wedges
4 cloves garlic, chopped
4 sweet peppers, yellow and orange, diced
2 tbsps olive oil
6 firm ripe tomatoes, cut in wedges
1
/
4
cup chopped fresh parsley
3 tbsps Parmesan cheese (optional)
METHOD
Season chicken breast with first eight ingredients
and set aside. Prepare all vegetables.
Add the first three tablespoons olive oil to frying
pan. Saute chicken until it loses its pink colour,
remove and set aside.
Heat remaining oil. Add garlic and vegetables
except tomato and parsley. Saute until crisp tender.
Return chicken and toss until properly combined.
Add tomatoes and parsely and sprinkle with
Parmesan cheese (if used).
Serve immediately
Serving suggestion: serve with garlic breads or rolls.
Courtesy of Little-White and Associates
Limited - promoting healthy lifestyles.