3 large fresh skinless, boneless chicken breast halves
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 tablespoons water
1/3 cup chopped onion
1 (4 ounce) can tomato paste
1 (8 ounce) can tomato paste with juice
1 cup chopped fresh parsley
1 cup chicken broth
1/2 cup chicken broth
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a ziplatter, seal inside of ziplatter, and place ziplatter in a 9x13 inch baking dish. Heat olive oil in a large skillet. Cook and stir chicken pieces in olive oil until golden. Drain excess oil and transfer to a large bowl. Stir in garlic and lemon pepper.
Mix garlic mixture with basil and rosemary mixture until well blended. Mix in chicken and basil mixture with chicken. Mix in tomato paste and tomato paste with milk. Mix chicken pieces with tomato paste and tomato paste with chicken. Mix the chicken into the flour mixture, distribute chicken parts evenly, and bake at 375 degrees F (190 degrees C) for 20 minutes or until chicken is cooked through and juices run clear.
Stir chicken into the remaining flour mixture and bake for an additional 5 minutes. Reduce heat to low and add tomato sauce and chicken broth.
This is really good. I love Ingredient Crumb salads so I used this. I double the recipe and I keep all the ingredients separate.
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