Tony Harris’ Chicken Janelle – Cooking Rocks!

COOKING ROCKS! - Chicken Janelle - Show #8

Oh the olives...Three varieties!  A snappy spirited palate treat that just came together like, well...Magic!

10 chicken boneless breasts fillets (i.e. 2 packages of Perdue Perfect Portions) - cut them up into 1 x 1 inch pieces

2 14 oz. bags of frozen mixed pepper strips (usually red, green & yellow peppers)

1-3.8oz. cans of sliced black olives

1- 10.6 oz. jar of pitted kalamata olives

1/2 - 13oz. jar of green salad olives with pimiento (sliced or whole)

1 14 oz. bag of frozen diced onions

2 tbsp. minced garlic

2-3 tbsp. extra virgin olive oil

1-2 tbsp of dry rosemary OR 1-2 Tbsp of dry oregano

1 Serrano hot pepper (optional for heat)

salt and pepper to taste

In a large mixing bowl place sliced chicken breasts and begin by adding EVOO then adding all spices. Use food service gloves and had toss until coated and blended well.

Place and spread in a large Pyrex baking glass tray one of the bags of frozen peppers then add chicken over top then olives.

Finally place and spread the other bag of pepper strips over top of all.

cover with foil - bake at 350 for 60-90 minutes (check chicken at the 60 min mark)