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Chicken A La Roma

Gadget.Cook's picture
  Thinly sliced green onion 3⁄4 Cup (12 tbs)
  Minced garlic 2 Clove (10 gm)
  Sliced fresh mushrooms 1⁄2 Pound
  Olive oil 2 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄2 Cup (8 tbs), drained
  Instant chicken bouillon granules 1 Tablespoon
  Parsley flakes 2 Teaspoon
  Basil 1 Teaspoon
  Oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless skinless chicken breasts 36 Ounce (6 Pieces, 6 Ounce Each)
  Marinated artichoke hearts 6 Ounce, drained and chopped (1 Jar)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Preheat oven in Convection Bake to 400°F (*375°F).
Saute onion, garlic and mushrooms in oil until tender. Combine tomato sauce, white wine, olives, bouillon, parsley, basil, oregano, salt and pepper. Add onion mixture. Blend well.
Place chicken pieces in 3-quart (9" x 13") baking dish. Add tomato mixture.
Convection Bake for 20-25 minutes.
Top chicken with chopped artichoke hearts and Parmesan cheese. Continue baking for 10 to 15 minutes or until done.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2072 Calories from Fat 667

% Daily Value*

Total Fat 76 g116.4%

Saturated Fat 14.5 g72.5%

Trans Fat 0.3 g

Cholesterol 619.4 mg206.5%

Sodium 8195.6 mg341.5%

Total Carbohydrates 55 g18.4%

Dietary Fiber 22 g88%

Sugars 17 g

Protein 263 g526.2%

Vitamin A 109.1% Vitamin C 127.8%

Calcium 87% Iron 154.9%

*Based on a 2000 Calorie diet


Chicken A La Roma Recipe