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Ingredientes
- 1/2 c. All-purpose flour
- 2 tsp Salt, divided
- 1/2 tsp Pepper, divided
- 3 Tbsp. Extra virgin olive oil
- 3 x To 3-1/2 pounds chicken, 4 Breasts, 4 thighs, skin Removed
- 1 c. Sliced onion
- 1 c. Sliced mushrooms
- 1 c. Green pepper rings
- 2 x Cloves garlic, chopped
- 2 tsp Dry oregano leaves, crush
- 1 tsp Dry basil leaves, crushed
- 3 1/2 c. (29-ounce can) tomato sauce
- 1 3/4 c. (14-1/2 ounce can) Contadina Whole Peeled Tomatoes and Juice
- 1 lb Dry pasta, cooked and Liquid removed, or possibly 2 c. rice, Cooked
Direcciones
- Combine flour, 1 tsp. salt, and 1/4 tsp. pepper. Coat chicken pcs with seasoned flour. In 10-inch skillet, heat 2 Tbsp. oil; saute/fry chicken pcs and arrange in a 13X9X2-inch baking dish; set aside.
- Add in remaining oil to skillet; saute/fry onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 min, stirring occasionally. Fold in tomato sauce and whole tomatoes and juice. Simmer for 15 min; pour over chicken. Bake in preheated 350-degree F. oven for 30 min. Cover and bake for additional 15 min. Serve over warm pasta or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 54 | 18% |
| Total Fat 6.16g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 588mg | 25% |
| Potassium 287mg | 8% |
| Total Carbs 52.12g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.39g | 2% |
| Protein 9.08g | 15% |
