Thursday, January 31, 2013

Chicken Provencal & Stuffed Italian Baked Potatoes

I received some coupons for "Aylmer's Tomatoes" and these recipes were attached to them...tried them tonight and both were DELICIOUS!!!!

1 1/2 kg chicken pieces (or cut-up a whole chicken like I did)
2 tbsp melted butter
1 tsp Herbs de Provence
1 tbsp olive oil
2 cloves garlic, minced
1 green onion, finely diced
1/3 cup dry white wine
2 cans (540 mL each) of stewed tomatoes (I used Aylmer's Garlic and Olive Oil flavour!)   
  • Wash and dry chicken pieces, place in one layer in a large casserole dish or baking pan.  Season with salt and pepper.  Combine butter and herbs and brush over chicken.  Roast uncovered in a 400F oven for 35 minutes.
  • Saute garlic and onion in olive oil in butter for 1 minute in a medium-sized skillet over medium high heat.  Add wine and tomatoes and bring to a boil.  Reduce heat and simmer uncovered until liquid reduces and sauce thickens.
  • Remove chicken from oven and place on a platter.  Spoon sauce over top of chicken pieces and ENJOY!
4 large baking potatoes, scrubbed
350g of lean ground beef, chicken or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 can Aylmer's Accent Italian Stewed Tomatoes
1 medium zucchini, finely diced
1/2 cup shredded mozzarella cheese (I used goat mozzarella!)
  • Pierce potatoes with a fork and microwave for 12 minutes or until potatoes are baked right through.  Wrap in foil to keep warm and set aside.
  • Brown meat with onion and garlic in a large skillet over medium high heat.  Stir in tomatoes and zucchini.  Bring to a boil, reduce heat, and simmer for 10 minutes over medium heat.
  • Slice potatoes in half, lightly mash centres and top with tomato mixture.  Sprinkle with cheese and serve immediately.
  • ENJOY!            

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