4 boneless, skinless chicken breast halves
2 medium tomatoes, quartered
1 small onion, sliced
1 (3 ounce) can tomato paste
1 teaspoon paprika
1 tablespoon allspice
1 (4 ounce) can sliced mushrooms, drained
1 medium carrot
2 medium carrots, cut into 1/2 inch slices
1 cup mushrooms, drained
1 medium onion, sliced
Preheat oven to 375 degrees F (190 degrees C).
Mix chicken, tomatoes, onion, tomato paste, paprika, allspice, mushrooms, carrot and carrots. Place chicken mixture in a large, heavy skillet and heat on high heat until chicken is well cooked. and herbs are tender. saute remove chicken from pan. Remove chicken from skillet; place on a plate. Drizzle bird gravy on top.
Bake uncovered 15 minutes in the preheated oven or until chicken is cooked through but still pink and juices run clear. Remove chicken from pan; pierce with forks. Garnish with parsley and fresh parsley.