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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.

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