| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dish, Chicken, Tomato, Pasta, Mushroom |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Salt, divided |
| 1/2 |
ts |
Pepper, divided |
| 3 |
tb |
Olive oil |
| 3 |
|
To 3-1/2 pounds chicken, 4 |
|
|
Breasts, 4 thighs, skin |
|
|
Removed |
| 1 |
c |
Sliced onion |
| 1 |
c |
Sliced mushrooms |
| 1 |
c |
Green pepper rings |
| 2 |
|
Cloves garlic, minced |
| 2 |
ts |
Dried oregano leaves, crush |
| 1 |
ts |
Dried basil leaves, crushed |
| 3 1/2 |
c |
(29-oz can) tomato sauce |
| 1 3/4 |
c |
(14-1/2 oz can) Contadina |
|
|
Whole Peeled Tomatoes and |
|
|
Juice |
| 1 |
lb |
Dry pasta, cooked and |
|
|
Drained, or 2 cups rice, |
|
|
Cooked |
INSTRUCTIONS
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken
pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil;
saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside.
Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic,
oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in
tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour
over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover
and bake for additional 15 minutes. Serve over hot pasta or rice.
SOURCE: Contadina
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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