Wednesday, August 20, 2014

Italian Baked Chicken

Lori Evans

Number of Servings 4


4 boneless chicken breasts (or equivalent chicken thighs)
3/4 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt
14 1/2 oz can Italian stewed tomatoes
2 tbsp. tomato paste
1 med. zucchini, halved lengthwise and sliced
2 cups mushrooms
1 med. onion, cut into wedges

In a small bowl mix together the Italian seasoning, garlic, salt and pepper. Rub on both sides of the chicken.

Coat a skillet with Pam or a little olive oil, add chicken and cook until chicken is browned.

In a large bowl, mix together tomatoes and tomato paste, add zucchini, mushrooms and onion.

After the chicken is browned, place it into a baking dish, spread the vegetable mixture around the chicken.

Cover with aluminum foil and bake at 350 for 30 minutes.


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