Tomato-Sauced Chicken

Tomato-sauced Chicken

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Sharon Colyer

By
@Cmom02

I can't for the life of me, think of where I got this recipe. It has been awhile, since I have made it, I think I might fix it this weekend. I haven't done as much cooking lately, since dealing with health issues. My husband has his own specialties, when he is cooking.

Anything with tomatoes is good, in my mind.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • ·
    cooking spray
  • 3 large
    or 6 small skinless, boneless chicken breasts (2 lbs.)
  • 16 oz
    canned tomato wedges*, reserving 1/4 cup liquid
  • ·
    * or, other tomatoes, if wedges aren't available.
  • 4 oz
    canned sliced mushrooms, drained
  • 1/2 tsp
    dried oregano, crushed
  • 1
    bay leaf
  • 1 tsp
    seasoning salt
  • 1 dash(es)
    paprika
  • 1 medium
    onion, thinly sliced & separated into rings
  • 2 Tbsp
    snipped fresh parsley or 2 tsps dried or 1/2 tsp ground
  • 1/2 tsp
    celery seed
  • 1 clove
    garlic, minced

How to Make Tomato-Sauced Chicken

Step-by-Step

  1. Spray an 11-3/4 x 7-1/2 x 1-3/4 in. baking dish with cooking spray.
  2. Preheat oven to 350 degrees.
  3. Sprinkle chicken with seasoning salt and paprika. Place chicken in baking dish.
  4. Drain tomatoes, reserving 1/4 cup of liquid. Arrange tomatoes, onion and drained mushrooms over chicken.
  5. Sprinkle parsley, oregano and celery seed over all.
  6. Mix reserved liquid, garlic and bay leaf. Pour over chicken; cover. Bake for 1 hour.
  7. Then, uncover, and bake 10 minutes more. Remove bay leaf. Spoons juices over meat.

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