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Ingredients1 h 50 m servings 344 cals
Original recipe yields 8 servings
- Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
- Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
- Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Per Serving: 344 calories; 10.5 g fat; 29.4 g carbohydrates; 31.9 g protein; 103 mg cholesterol; 355 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made this dish lastnight for my family. We enjoyed this chicken so much and cant wait to make it again. We did make the egg noodles and put the chicken over them. Yummy Thanks