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Radiant Chicken Bake

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Submitted by niels

YIELD

6 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

¾ 177
CUP ML ALL-PURPOSE FLOUR
seasoned with salt and pepper
6 ea chicken breasts
CHICKEN BREASTS
and/or legs *
1 1
X X VEGETABLE OIL
for frying *
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
canned, whole
3 3
EACH EACH CARROTS
sliced
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped fresh
1 1
MEDIUM MEDIUM ONIONS
thinly sliced
1 1
DASH DASH GARLIC SALT *
½ 2.5
TEASPOON ML OREGANO
2 2
STALKS STALKS CELERY
coarsely chopped *
2 2
CANS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 79 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 68mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 105% Vitamin C 14%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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