Mary Ann's Blog
Ciao Italia Blog Exclusive: Ten Minute Chicken
February 26, 2009
Cooking for one or two? Or just cooking on a budget?
Open your pantry, get out these staples, and in five minutes or less prep time, this rustic chicken dish is ready to pop into the oven.
Even better, get it all together the night before and bake the next day. I call it Pollo Dieci Minuti, (Ten Minute Chicken) because that is how long it will take to cook.
The key is to use chicken tenders, strips of chicken cutlet that are cut about 4 inches long and 1-1/2 inches wide. Find them in the meat section of your supermarket.
Want to save time? Mince the basil, rosemary, and garlic together in a food processor.
Ten Minute Chicken
Pollo Dieci Minuti
Serves 2
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
2 tablespoons minced basil
1 tablespoon minced rosemary
1 clove garlic, minced
1/4 teaspoon dried red pepper flakes
1/2 teaspoon fine sea salt
Grinding black pepper
1 pound chicken tenders ( 4 x 1 1/2 inches wide)
Preheat oven to 350F.
Pour the olive oil into a 9 x 10 or 12 casserole dish. Stir in the oregano, basil, rosemary, garlic, pepper flakes, salt, and pepper.
Add the chicken pieces and turn them in the herb mixture so they are well coated.
Bake uncovered 10-12 minutes.
Serve hot.
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