Monday, June 4, 2012

Italian Chicken Recipe

I made this for the first time yesterday. I adapted it from a recipe found online, and it was easy and delicious. The chicken practically fell apart, so no knives were needed. I served it with garlic toast that I made at the same time. I advise drinking milk with this meal and offering a bread on the side in order to hit all of your food groups. Also, the mushrooms and mozzarella are totally optional.

Italian Chicken

1 Pound Frozen Broccoli
2 Cans Diced Tomatoes
1 Cup Italian Dressing
6 Boneless Skinless Chicken Breasts
1 Jar of Mushrooms
Shredded Cheese

Preheat oven to 450°F. Place chicken breasts in a glass baking dish. Spoon drained tomatoes, broccoli, mushrooms and dressing over the chicken breasts. Bake 1 to 1.5 hours or until chicken is no longer pink in centers. Optionally, you can toss some shredded cheese on top just a few minutes before you remove it from the oven.

Garlic Toast
If you want easy garlic toast, take bread, butter it, sprinkle with garlic powder and/or mozzarella cheese, and lay it out on a cookie sheet. You can place it in the oven when you remove the chicken, and it will be ready to pull out and serve by the time you're done dishing the chicken onto the plates.

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