Baked Chicken Romano
This juicy and flavorful chicken takes advantage of those garden fresh herbs if you have some, or use frozen herbs instead, such as those from Dorot or Daregal.
- 1 Tbsp. extra virgin olive oil
- 8 oz. sliced fresh mushrooms
- 2 cloves garlic minced, about 1 tsp.
- 1/4 - 1/2 yellow onion finely diced (about 1 cup total)
- 3 plum tomatoes (also called Roma tomatoes), diced
- 1/4 cup fresh basil, , oregano and/or thyme, or any combination, chopped
- 1/4 tsp. salt
- 1/4 cup white wine or use 1 lemon, juice only
- 1 1/2 lbs. boneless, skinless chicken breasts cut in half crosswise (the short way)
- Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium heat. Sauté the mushrooms, garlic and onions for 5 minutes until the onions soften and the mushrooms start to shrink.
- Stir in the tomatoes, herbs, salt, and wine or lemon juice and cook it for about 2 more minutes.
- Put the chicken breasts in a flat baking dish with sides, just large enough to hold them in one layer.
- Pour the mushroom-tomato sauce on top, and bake the chicken for 25-30 minutes, until it is just cooked through. Serve it immediately or refrigerate it for up to 3 days.
Do Ahead or Delegate: Slice the mushrooms if necessary, peel the garlic, dice the onion and the tomatoes, chop the herbs, cut the chicken and refrigerate, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Add 1/4 tsp. red pepper flakes with the garlic and onions and season the cooked chicken with freshly ground black pepper to taste. Tip: When choosing chicken, boneless, skinless breasts are great for quick cooking. Just be careful not to overcook the breasts as this will make them overly firm and dry. You want them just cooked through in the thickest part or 165 - 170 degrees when measured with a meat thermometer. Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 7g, 11%; Saturated Fat: 1g, 5%; Cholesterol: 100mg, 33%; Sodium: 260mg, 11%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 42g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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