Baked Chicken Italian

AuthorSite EditorCategory,
Yields1 Serving
 10-12 medium size fresh tomatoes (or 2-3 cans of stewed tomatoes)
 Handful of cherry tomatoes
 4 boneless, skinless chicken breasts (6-8 sides)
 Small white onion
 Small green pepper
 6-8 mushrooms, washed, stemmed, sliced
 Italian seasoning
 Parsley flakes
 Dried chives or fresh - optional
 Worchester sauce
 Garlic salt and onion salt
 Oregano
 Cooking oil
 If desired: grated Parmesan cheese
1

Sauce: Cut fresh tomatoes into small chunks and place in sauce pan with 2-3 tablespoons of oil, 2 level teaspoons of Italian seasoning, tablespoon of chives, teaspoon of parsley flakes, large dash of onion salt and garlic salt, dash of extra oregano. If tomatoes are meaty, add a little water.

Cook covered on low heat to barely boil, stir occasionally, until tomatoes cook down and chunks break up. Add a teaspoon of Worchester sauce, uncover and cook a bit longer, stirring to break up chunks. When sauce starts to thicken, it is ready. Do not over thicken.

Baked Chicken: Pre-warm Dutch oven - not too hot.

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

Separate chicken into eight pieces. Wash and trim excess fat. Salt lightly and place on lightly oiled bottom of warm Dutch oven. Pour some tomato sauce over the chicken, lifting edges to get sauce underneath. Sauce should not quite cover.

Place pepper ring on top of each breast with onion slice in center. Add spoonful of sauce on top. Reserve some sauce to add as sauce cooks down.

Cover and add medium high heat to top and enough heat on bottom to make sauce bubble gently. Primary source of heat is baking heat from top. Too much heat on bottom will scorch.

Bake about one hour, more or less, depending on heat level. Check chicken occasionally, lifting edges to keep sauce under chicken. Add more sauce as needed to keep from boiling dry.

After 30 minutes, toss in cherry tomatoes to add bulk to sauce.

Chicken is done when meat is flaky and not pink.

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

Spoon some sauce over chicken on plate, then sprinkle Parmesan cheese.

Ingredients

 10-12 medium size fresh tomatoes (or 2-3 cans of stewed tomatoes)
 Handful of cherry tomatoes
 4 boneless, skinless chicken breasts (6-8 sides)
 Small white onion
 Small green pepper
 6-8 mushrooms, washed, stemmed, sliced
 Italian seasoning
 Parsley flakes
 Dried chives or fresh - optional
 Worchester sauce
 Garlic salt and onion salt
 Oregano
 Cooking oil
 If desired: grated Parmesan cheese

Directions

1

Sauce: Cut fresh tomatoes into small chunks and place in sauce pan with 2-3 tablespoons of oil, 2 level teaspoons of Italian seasoning, tablespoon of chives, teaspoon of parsley flakes, large dash of onion salt and garlic salt, dash of extra oregano. If tomatoes are meaty, add a little water.

Cook covered on low heat to barely boil, stir occasionally, until tomatoes cook down and chunks break up. Add a teaspoon of Worchester sauce, uncover and cook a bit longer, stirring to break up chunks. When sauce starts to thicken, it is ready. Do not over thicken.

Baked Chicken: Pre-warm Dutch oven - not too hot.

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

Separate chicken into eight pieces. Wash and trim excess fat. Salt lightly and place on lightly oiled bottom of warm Dutch oven. Pour some tomato sauce over the chicken, lifting edges to get sauce underneath. Sauce should not quite cover.

Place pepper ring on top of each breast with onion slice in center. Add spoonful of sauce on top. Reserve some sauce to add as sauce cooks down.

Cover and add medium high heat to top and enough heat on bottom to make sauce bubble gently. Primary source of heat is baking heat from top. Too much heat on bottom will scorch.

Bake about one hour, more or less, depending on heat level. Check chicken occasionally, lifting edges to keep sauce under chicken. Add more sauce as needed to keep from boiling dry.

After 30 minutes, toss in cherry tomatoes to add bulk to sauce.

Chicken is done when meat is flaky and not pink.

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

Spoon some sauce over chicken on plate, then sprinkle Parmesan cheese.

Baked Chicken Italian