Radiant Chicken Bake
Yield
6 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
seasoned with salt and pepper |
|
| 6 ea chicken breasts |
chicken breasts
and/or legs |
*
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 4 | ounces |
green chili peppers
canned, whole |
|
| 3 | each |
carrots
sliced |
|
| 2 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | dash |
garlic salt
|
*
|
| ½ | teaspoon |
oregano
|
|
| 2 | stalks |
celery
coarsely chopped |
*
|
| 2 | cans |
tomatoes
cocktail sauce, 6 ounces each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
seasoned with salt and pepper |
|
|
chicken breasts
and/or legs |
*
|
||
| 1 | x |
vegetable oil
for frying |
*
|
| 115.6 | ml/g |
green chili peppers
canned, whole |
|
| 3 | each |
carrots
sliced |
|
| 3E+1 | ml |
parsley leaves
chopped fresh |
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | dash |
garlic salt
|
*
|
| 2.5 | ml |
oregano
|
|
| 2 | stalks |
celery
coarsely chopped |
*
|
| 2 | cans |
tomatoes
cocktail sauce, 6 ounces each |
*
|
Directions
Lightly flour chicken pieces and brown in hot oil in skillet.
Remove chicken to oven casserole dish.
Slice chiles into strips and lay on top of chicken pieces.
Combine carrot slices, parsley, onion, garlic salt, oregano, celery and tomatoes; pour this mixture on top of chicken and chiles.
Place lemon slices on top of seasoned chicken.
Bake in preheated oven (350 degree F) for 1 hour, or until tender.
Baste chicken with vegetable tomato sauce during cooking.
