Herbed Chicken and Vegetables
Makes 2 servings
|3/4||teaspoon dried oregano leaves, divided|
|1/8||teaspoon black pepper|
|2||skinless bone-in chicken breasts|
|2||sheets (18X12 inches each) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1/2||cup pasta sauce|
|4||cloves garlic, peeled and minced|
|1/2||medium green bell pepper, cut into squares|
|1/2||medium yellow bell pepper, cut into squares|
|1/2||cup chopped fresh mushrooms|
|1/4||cup chopped onion|
|Hot cooked egg noodles|
- Preheat toaster oven or oven to 450°F. In small bowl, combine 1/2 teaspoon oregano, paprika, salt and pepper; mix well.
- Place chicken on foil sheets. Sprinkle each chicken breast with half of oregano mixture. Combine pasta sauce, garlic, bell peppers, mushrooms, onion and remaining 1/4 teaspoon oregano in medium bowl. Pour half of sauce mixture over each chicken breast.
- Double foil sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on toaster oven tray (or baking sheet if using oven).
- Bake 23 to 25 minutes or until chicken juices run clear. Carefully open ends of packets to allow steam to escape. Open packets and transfer contents to serving plates. Sprinkle with Parmesan cheese. Serve with noodles.
Love the taste of garlic but can't stand the odor? Cooking in foil helps contain food smells until time to serve.
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