Italian Herb & Garlic Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 lbs of Boneless Skinless Chicken Breast 1/2 cup Tuscan Garden Herb & Garlic Marinade 1/2 cup Italian Style Seasoned Bread CrumbsI can (14.5oz) Stewed Tomatoes1/4 cup Shredded Cheddar CheeseExtra1/4 teaspoon italian herb 1/4 teaspoon seasoning salt1/4 teaspoon garlic salt
1. Clean and prepare your chicken. Then slice the chicken in half so that you have long thin fillets style slices.
2. Put the chicken in a ziploc bag and add 1/2 cup of Tuscan Garden Herb and Garden marinade. Press out extra air and seal the bag. Let this sit for 20-30 minutes.
3. Preheat oven to 350 degrees
4. On a plate pour 1/2 cup of bread crumbs. Dip your chicken fillet in the bread crumbs even coating all sides of chicken
5. Place chicken fillets into a large baking dish and place in the over to cook for 30 minutes.
6. Cooktop: using a small pot, pour 1 can of stewed tomatoes and bring to a boil.
7. Use a potato masher until the tomatoes reduce down to a chucky shaghetti sauce texture. If desired- add 1/4 teaspoon each of garlic salt, seasoning salt and italian herb.
8. After the chicken has cooked 30 minutes open the oven and spoon tomato mix over each fillet of breaded chicken and top with 1/4 cup of shredded chicken. Close the oven and allow to cook for 10 additional minutes.
9. Let sit for 10 minutes before serving.
Serving Size: makes six 4oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CARAMELANGEL247.
2. Put the chicken in a ziploc bag and add 1/2 cup of Tuscan Garden Herb and Garden marinade. Press out extra air and seal the bag. Let this sit for 20-30 minutes.
3. Preheat oven to 350 degrees
4. On a plate pour 1/2 cup of bread crumbs. Dip your chicken fillet in the bread crumbs even coating all sides of chicken
5. Place chicken fillets into a large baking dish and place in the over to cook for 30 minutes.
6. Cooktop: using a small pot, pour 1 can of stewed tomatoes and bring to a boil.
7. Use a potato masher until the tomatoes reduce down to a chucky shaghetti sauce texture. If desired- add 1/4 teaspoon each of garlic salt, seasoning salt and italian herb.
8. After the chicken has cooked 30 minutes open the oven and spoon tomato mix over each fillet of breaded chicken and top with 1/4 cup of shredded chicken. Close the oven and allow to cook for 10 additional minutes.
9. Let sit for 10 minutes before serving.
Serving Size: makes six 4oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CARAMELANGEL247.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 3.5 g
- Cholesterol: 69.9 mg
- Sodium: 774.7 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.1 g
- Protein: 29.2 g
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