Baked Chicken Garibaldi

Name: Baked Chicken Garibaldi
Total time: P1H
Yield: 2
Cuisine: Fusion
Ingredients: chicken; olive oil; garlic cloves; onions; green bell peppers; gravy; salt; red wine; mushrooms; parmesan, parmigiano-reggiano cheese, grated; almonds; parsley leaves

Baked Chicken Garibaldi recipe

Yield

2 servings

Prep

30 min

Cook

30 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2 ½	pounds	chicken
½	cup	olive oil
1	each	garlic cloves
1	each	onions cut in 1/2 inch rings
1	each	green bell peppers cut in 1/2 inch rings
2	cups	gravy chicken
1	tablespoon	salt
¼	cup	red wine	*
20	each	mushrooms buttons
¼	cup	Parmesan cheese grated
¼	cup	almonds toasted and grated	*
1	x	parsley leaves leaves	*

Ingredients

Amount	Measure	Ingredient	Features
1.1	kg	chicken
118	ml	olive oil
1	each	garlic cloves
1	each	onions cut in 1/2 inch rings
1	each	green bell peppers cut in 1/2 inch rings
473	ml	gravy chicken
15	ml	salt
59	ml	red wine	*
2E+1	each	mushrooms buttons
59	ml	Parmesan cheese grated
59	ml	almonds toasted and grated	*
1	x	parsley leaves leaves	*

Directions

Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms.

Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds.