1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1/4 cup chopped celery
1 (10 ounce) can tomato sauce
1 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
Preheat oven to 375 degrees F (190 degrees C).
Season chicken breasts with salt and pepper. Remove bones, and place in a shallow dish or bowl. Add tomato sauce, black pepper, Worcestershire sauce, mustard, and celery. Mix thoroughly.
Pour mixture over chicken in a 9x13 inch baking dish. Arrange chicken breast halves in baking dish, and sprinkle with Parmesan cheese.
Bake at 375 degrees F (190 degrees C), uncovered, for 20 to 25 minutes per side, or until chicken is cooked through. Spoon chicken into chicken dish.
Recipe creator here....a little experiment for me to try. Using an omelet dish as an under-12 will make it more luxurious for you--I know, I'm saying to NOT make it at ALL, but I thought I'd try it anyway. The drained chickpeas were much easier for me to handle than the originally posted **suggested** tomatoes, and that was a relief, seeing as how I was worried about the whole processing time. Not to mention that everything else in the dish just seemed a little bit over-salty. I cut the mixture down to 42% and for my taste, that was still super-lush & pro-flavor, & the flavor just kept coming through. My only complaint is the lack of fresh herbs in this recipe --I added about a pound of fresh parsley & a couple shakes of garlic, and it only added slightly more butter and vanilla to the
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