Chicken Thighs MarinaraSubmitted by: SEATTLEMERMAID
IntroductionLow-Sodium Italian Chicken, Baked Low-Sodium Italian Chicken, Baked
4 boneless, skinless chicken thighs
8 cloves garlic, peeled and halved lengthwise
4 oz. can sliced black olives, drained
1/2 tsp. poultry seasoning
1/2 Tbsp. dried basil
1/2 tsp. dried thyme
24 oz. (3 - 8 oz. cans) low-sodium tomato sauce
black pepper to taste
Sear and saute chicken and garlic in non-stick pan on medium-high heat for 3 min. per side.
Place chicken and garlic in 9 x 9 baking dish.
Season chicken with pepper and 1/2 herbs.
Spoon olives over chicken.
Stir remaining herbs into tomato sauce and pour over chicken and olives to cover.
Cover tightly with foil and bake for one hour.
Serves 4 (one thigh plus 1/4 sauce)
Good over brown rice, pasta or steamed greens.
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEMERMAID.