Baked Chicken Italian

AuthorSite EditorCategory,
Yields1 Serving
 Fresh tomatoes, 10 to 12 medium or 5 to 6 large
 (in a hurry, 2 or 3 cans of stewed tomatoes)
 Handful of cherry tomatoes
 4 Boneless chicken breasts (6-8 sides)
 Cooking oil
 Italian seasoning
 Parsley flakes
 Garlic salt
 Worchester sauce
 Small white onion
 Small green pepper
 Dried Chives
 Onion salt
 Oregano
 Mushrooms if desired
Tomato Sauce:
1

Cut fresh tomatoes into small chunks and place in sauce pan. Add 2 or 3 tablespoons of cooking oil, 2 level teaspoons of mixed Italian seasonings, a tablespoon of chives, a heaping teaspoon of parsley flakes, a large dash of onion and garlic salt and a large dash of extra oregano. Add mushrooms if desired. If tomatoes are very meaty and have little liquid when cut, add a little water.

Cook covered on low heat to barely boil, stirring occasionally until tomatoes cook down and chucks begin to break up. Uncover and add a teaspoon of Worchester sauce, stir in well, and cook a bit longer. Stirring should break up the chunks. When excess liquid has cooked away and sauce starts to thicken (it will not look like processed canned sauce), it is ready for baking step. Ingredients are approximate measure. Vary according to personal taste and volume of tomatoes.

The sauce can be made directly in the Dutch oven over a very slow fire but it is easier in a separate small sauce pan.

While sauce is cooking, cut open top of pepper and wash out seeds. Slice cross ways to make pepper rings. Peel onion and slice crossways.

Baked Chicken:
2

Separate boneless chicken breasts into eight pieces. Trim off excess fat and wash. Salt lightly and place on bottom of Dutch oven (or ceramic baking dish for home oven) that has been warmed (not hot) and lightly oiled.

Pour tomato sauce over breasts, lifting edges of breasts to allow some of sauce to get underneath. Sauce should not quite cover the chicken. Place pepper ring on top of each breast with onion slice in center. Reserve extra sauce to add as sauce cooks down.

Cover and add heat to top and bottom, sparingly on bottom to prevent burning, more on top. Bake at 325 degrees for about an hour.(In oven at home, bake uncovered.)

Check chicken occasionally, lifting edges to keep sauce under chicken. If Dutch oven is too hot, chicken may be done in about 40 minutes so monitor progress. About halfway through baking, toss in whole cherry tomatoes.

These will add a bit of bulk to tomato sauce when served with chicken. Add more sauce as necessary to keep from boiling dry.

Serve on bed of rice or with side dishes of buttered noodles, scalloped or au gratin potatoes, and vegetable or salad.

Ingredients

 Fresh tomatoes, 10 to 12 medium or 5 to 6 large
 (in a hurry, 2 or 3 cans of stewed tomatoes)
 Handful of cherry tomatoes
 4 Boneless chicken breasts (6-8 sides)
 Cooking oil
 Italian seasoning
 Parsley flakes
 Garlic salt
 Worchester sauce
 Small white onion
 Small green pepper
 Dried Chives
 Onion salt
 Oregano
 Mushrooms if desired

Directions

Tomato Sauce:
1

Cut fresh tomatoes into small chunks and place in sauce pan. Add 2 or 3 tablespoons of cooking oil, 2 level teaspoons of mixed Italian seasonings, a tablespoon of chives, a heaping teaspoon of parsley flakes, a large dash of onion and garlic salt and a large dash of extra oregano. Add mushrooms if desired. If tomatoes are very meaty and have little liquid when cut, add a little water.

Cook covered on low heat to barely boil, stirring occasionally until tomatoes cook down and chucks begin to break up. Uncover and add a teaspoon of Worchester sauce, stir in well, and cook a bit longer. Stirring should break up the chunks. When excess liquid has cooked away and sauce starts to thicken (it will not look like processed canned sauce), it is ready for baking step. Ingredients are approximate measure. Vary according to personal taste and volume of tomatoes.

The sauce can be made directly in the Dutch oven over a very slow fire but it is easier in a separate small sauce pan.

While sauce is cooking, cut open top of pepper and wash out seeds. Slice cross ways to make pepper rings. Peel onion and slice crossways.

Baked Chicken:
2

Separate boneless chicken breasts into eight pieces. Trim off excess fat and wash. Salt lightly and place on bottom of Dutch oven (or ceramic baking dish for home oven) that has been warmed (not hot) and lightly oiled.

Pour tomato sauce over breasts, lifting edges of breasts to allow some of sauce to get underneath. Sauce should not quite cover the chicken. Place pepper ring on top of each breast with onion slice in center. Reserve extra sauce to add as sauce cooks down.

Cover and add heat to top and bottom, sparingly on bottom to prevent burning, more on top. Bake at 325 degrees for about an hour.(In oven at home, bake uncovered.)

Check chicken occasionally, lifting edges to keep sauce under chicken. If Dutch oven is too hot, chicken may be done in about 40 minutes so monitor progress. About halfway through baking, toss in whole cherry tomatoes.

These will add a bit of bulk to tomato sauce when served with chicken. Add more sauce as necessary to keep from boiling dry.

Serve on bed of rice or with side dishes of buttered noodles, scalloped or au gratin potatoes, and vegetable or salad.

Baked Chicken Italian