Mediterranean Chicken Melange

90 minutes Prep: 30 minutes Cook: 60 minutes

212 calories per serving view nutrition facts

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3	each	chicken breast halves, boneless and skinless	broiler/fryer
3	each	chicken thighs	boneless and skinless, broiler/fryer
8	each	chicken drumsticks	boneless and skinless, broiler/fryer
1/2	pound	mushrooms	sliced
3	each	scallions, spring or green onions	sliced
2	cloves	garlic	large, minced
2	tablespoons	vegetable oil	olive
8	ounces	tomato sauce
6	ounces	tomato paste
3/4	cup	wine	white, dry
1/2	cup	olives	black,
1	teaspoon	salt
1	teaspoon	oregano
1	teaspoon	basil
1/4	teaspoon	black pepper
6	ounces	artichoke hearts	marinated, drained
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	pasta	cooked
1	x	basil	fresh
1	x	olives	black, whole

In a large bowl, make the sauce by mixing together mushrooms, onion, garlic, oil, tomato sauce, and tomato paste.

Add wine, olives, salt, oregano, basil, and pepper.

Mix well, and set aside.

Place the chicken in a single layer, skin-side down, in a large baking dish.

Spoon the sauce over the chicken; cover with foil and bake in 350 degree F oven for 30 minutes.

Turn the chicken; spoon sauce over chicken and bake, uncovered, about 30 minutes more, or until chicken is fork tender.

Remove the chicken from the oven; arrange the artichoke hearts around the chicken.

Sprinkle cheese over all. Cover loosely with foil and allow to stand for 5 minutes before serving.

When ready to serve, use warm serving plates and mound your pasta onto the plates first.

Place the chicken onto the pasta, and pour some of the pan juices over the chicken and pasta.

Garnish with basil and black olives.

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Serving Size 181g

Amount per Serving

Calories 212 29% of calories from fat