Ingredients
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2
-
1
-
2
-
1/8
-
1/2
-
1/4
-
-
1/2 - 3/4
-
-
-
-
-
-
-
Directions
Simple Italian Baked Chicken, I made this last night, “winging it” with stuff on hand. My husband said it was perfect and to make it again without changing a single thing. I’m kind of known for inconsistent results due to making small changes that turn out badly. So to make sure I CAN make this again, I’m posting it. Hope you like it, too. It’s super simple., Wanted an easy but tasty meal and got it with this! I sliced each of the giant breasts in half and doubled the sauce used V8. 25 minutes was about right. The mozzarella was a yummy touch but wouldn’t make or break this chicken. Was good with rice and green beans., Fabulous flavours. Did the recipe as written & used tomato juice vs V8. Cut back the mozzarella in 1/2 & it was perfect for us. Easy & very tasty recipe, thanks for sharing.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Liberally Salt and Pepper Both Sides of the Chicken Breast Halves. |
|
3
Done
|
Arrange Chicken Pieces in a Glass Baking Dish Just Big Enough to Hold Them Without the Pieces Touching Each Other or the Sides of the Dish. |
|
4
Done
|
in a Microwave-Safe Measuring Cup or Bowl, Heat Butter and V-8 Just Enough For the Butter to Melt. About 20 Seconds on High. |
|
5
Done
|
Stir in Garlic Powder, Basil and Oregano, Crushing the Dried Herbs With Your Fingers as You Add Them to Release More Flavor. |
|
6
Done
|
Pour Butter-Juice-Herb Mixture Over the Chicken, Turning the Chicken as Necessary For Complete Coverage. |
|
7
Done
|
Bake, Uncovered, For 25 Minutes. |
|
8
Done
|
If Using the Mozzarella, Sprinkle It Evenly Over the Chicken After Removing from the Oven. |
|
9
Done
|
Tent Loosely With Foil to Melt the Cheese and Keep Warm Until Serving. |
