Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c All-purpose flour 2 Cloves garlic, minced
2 ts Salt, divided 2 ts Dried oregano leaves, crush
1/2 ts Pepper, divided 1 ts Dried basil leaves, crushed
3 tb Olive oil 3 1/2 c (29-oz can) tomato sauce
3 To 3-1/2 pounds chicken, 4 1 3/4 c (14-1/2 oz can) Contadina
Breasts, 4 thighs, skin Whole Peeled Tomatoes and
Removed Juice
1 c Sliced onion 1 lb Dry pasta, cooked and
1 c Sliced mushrooms Drained, or 2 cups rice,
1 c Green pepper rings Cooked

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken
pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons
oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish;
set aside. Add remaining oil to skillet; saute onion, mushrooms,
green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes,
stirring occasionally. Mix in tomato sauce and whole tomatoes and
juice. Simmer for 15 minutes; pour over chicken. Bake in preheated
350-degree F. oven for 30 minutes. Cover and bake for additional 15
minutes. Serve over hot pasta or rice.

SOURCE: Contadina

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