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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken with salt, pepper and oregano, to taste. Add 1 tablespoon of Olive Oil to pan - when heated, add chicken cutlets and cook until browned and cooked thoroughly. Remove from pan. | 2. While pan is hot, add more olive oil if needed. When oil is warmed, add the crushed garlic and diced onions. Cook for about 5 minutes over medium heat. When onions are just about translucent, add the can of diced tomatoes (undrained) and stir continuously. Cook for another 3-5 minutes. | 3. While you are cooking your onions, prepare couscous as directed on the box (I prefer Near East brand in the rice aisle). | 4. When tomato mixture and couscous are done, plate your dish. Place couscous on serving dish. Place the chicken cutlets over couscous and top with tomato, onion mixture. It's a beautiful dish that can be garnished with fresh oregano or parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken cutlet	4	thin	sliced	-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
garlic clove	2		crushed	-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
parmesan couscous	1	box		-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.