Thursday, October 18, 2012

Baked Chicken Breasts with Zucchini and Mushrooms

2 pounds zucchini, cut into 1/2” slices
1 pound fresh mushrooms, sliced
1 c onion, chopped
1 c chopped fresh tomato (or 1 cup drained canned diced tomato)
2 cloves garlic, minced
Salt and pepper to taste
2 drops Tabasco sauce (or other hot sauce, or just a pinch of cayenne)
4 boneless skinless chicken breasts (about 1-1/2 lbs total)
2 T olive oil (or other oil)
2 T parsley, minced (for garnish) (or 1 T dried parsley, added with the vegetables)

Preheat oven to 350. Put vegetables and garlic in the bottom of an 8 or 9 inch baking dish. Season with salt and pepper and Tabasco or cayenne. If you are using dried parsley, add it now to the vegetables. Place chicken breasts on top of the vegetables. Drizzle olive oil over chicken and vegetables and add more salt. Bake for about 45 minutes, basting the chicken with the accumulating juices. Try not to disturb the vegetables. Use a turkey baster to draw up the juices if you have one. If not, tip the baking dish slightly so the juices run down to the lower end, and scoop them up with a spoon. Sprinkle the dish with the parsley before serving, if you are using fresh parsley.

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