|
| Home
-> [Baked, Chicken, Low-calorie, Mediterranean, Poultry, Vegetables, Western European] -> [Mediterranean baked chicken & vegetables Recipe] |
| |
| |
Mediterranean baked chicken & vegetables
|
| Artist: |
_ |
| Categories: |
Baked, Chicken, Low-calorie, Mediterranean, Poultry, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | -JUDI M. PHELPS | | 4
| | Chicken breast halves | | | -skinned (about 1 lb total) | | 8
| oz | Mushrooms, sliced | | 1
| lbs | Zucchini, cut into ?inch | | | -thick slices | | 1
| tbsp | Olive oil | | 1
| tsp | Freshly ground pepper | | 1
| tsp | Dry oregano | | 1
| tsp | Fennel seeds, crushed | | 1
| tbsp | Dry basil | | 14 1/2
| oz | Can pear-shaped tomatoes | | | Parsley sprigs | | | Parmesan cheese, grated |
|
Procedures:
| 1 | Rinse chicken, pat dry, and place in a 12 x 15-inch broiler pan. | | 2 | Arrange mushrooms and zucchini around chicken. | | 3 | Drizzle with oil. | | 4 | Sprinkle with pepper, oregano, fennel seeds, and basil; mix to coat chicken and vegetables with seasonings. | | 5 | Cover pan tightly with foil and bake in a 425 degree oven for 15 minutes. | | 6 | Cut up tomatoes, then stir tomatoes and their liquid into pan. | | 7 | Cover and continue to bake until meat near bone is no longer pink; cut to test (about 5 more minutes). | | 8 | Garnish with parsley sprigs; offer cheese to sprinkle over individual servings. | | 9 | Makes 4 servings. | | 10 | Per serving: 250 calories, 6 g fat, 12 g carbohydrates, 38 g protein, 86 mg cholesterol, 270 mg sodium. |
|
|
|
| |
| |
| |
|
|
|
|
|
|