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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.2
  • Total Fat: 3.0 g
  • Cholesterol: 68.4 mg
  • Sodium: 388.0 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 28.7 g

View full nutritional breakdown of Italian style chicken bake calories by ingredient
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Italian style chicken bake

Submitted by: SNARLLA


Number of Servings: 6

Ingredients

    Onions, raw, .5 large (remove)
    Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
    DelMonte diced tomatoes with basil, garlic, and oregano, 1.75 cup (remove)
    Olive Oil, 2 1tsp (remove)
    *Balsamic Vinegar, 2 tbsp (remove)
    Garlic, 2 cloves (remove)
    Chicken Breast, no skin, 3 breast, bone and skin removed (remove)

Directions

Heat oven to ~350 F.

Add 2 tsp of olive oil to a hot non-stick skillet. Add the onion, celery, basil and oregano (to taste) and saute until they become tender and translucent. Add the garlic and saute a few minutes longer. Add the can of tomatoes with juices, brown sugar, and balsamic vinegar. Mix well and bring to a simmer. Cook about 5-10 more minutes to allow the vegetables to cook more.

Spray a grill pan with pam and get it hot over high heat. Butterfly the chicken and salt and pepper to taste. Quickly sear the chicken in the grill pan on both sides and transfer them to a pyrex casserole dish. Pour the heated sauce on top of the chicken and put in 350 F oven. Cook until chicken is appx 170 F.

Yeild: ~6 servings

Serve with whole wheat pasta or whatever.

We decided that next time we do this we are going to add some zucchini to the sauted vegetables. I think that would go well. A little parmesan cheese would be a good addition too.

The NI I calculate (minus any added salt) is:
Calories 191.9
Total Fat 2.3 g
Cholesterol 68.4 g
Sodium 391.8 mg
Potassium 555.2 mg
Total Carbohydrate 12.3 g
Fiber 1 g
Sugars 4.7 g
Protein 28.7 g

Number of Servings: 6

Recipe submitted by SparkPeople user SNARLLA.






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