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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This appeared on the label of the canola oil that I always buy. Although the recipe calls for specific brands of ingredients, which I will put below, you can use any other brand. Also, since this recipe does not have any pork products or cheese in it, some one can always make this kosher by using kosher products. The recipe won't let me put this in the list of ingredients but you can also have chicken legs to the recipe. It's an and/or kind of thing. Ingredients:
1/4 cup robin hood all-purpose flour |
1/2 teaspoon salt |
3 lbs chicken breasts |
1/3 cup crisco cooking oil (canola or vegetable) |
1 (28 ounce) can diced tomatoes, undrained |
1 (14 ounce) can tomato sauce |
1 (10 ounce) can sliced mushrooms, drained |
1/2 cup chopped onion |
1/4 cup green pepper |
3/4 teaspoon salt |
1 teaspoon dried basil, crushed |
1 teaspoon dried rosemary, crushed |
1 pinch garlic powder |
Directions:
1. Preheat the oven to 350F (180C).
2. In a plasitc bag, combine All-Purpose flour and 1/2 tsp salt.
3. Add chicken a few pieces at a time and shake to coat.
4. In a frying pan heat oil. Add chicken and brown on all sides. Remove chicken and place in 13 x 9 x 2 inch (3.5L) baking dish.
5. Combine diced tomatoes, tomato sauce, mushrooms, onion, green pepper, 3/4 tsp salt, crushe basil, crushed rosemary and garlic powder. Por over chicken.
6. Cover and bake until chicken is tender, 45 to 50 minutes. Skim off fat, if necassary.
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