1 teaspoon olive oil
1 pound boneless, skinless chicken breast halves, rolled in small flour tortillas
1 teaspoon Italian seasoning
1 teaspoon salt
2 cloves garlic, minced
2 large tomatoes, chopped
1 large onion, chopped
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
4 (4 ounce) skinless, boneless chicken thighs
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan, heat olive oil over low heat. Add chicken pieces. Cook 2 minutes, stirring. Pour in Italian seasoning, salt, garlic, tomatoes, onion, Worcestershire sauce, basil, oregano, rosemary and chicken. Cook 5 minutes, stirring.
Transfer chicken pieces to a 9x13 inch baking dish. Cut the tomatoes into pieces and fry until evenly browned. Place them on top of chicken.
Bake at 450 degrees F (230 degrees C) for about 45 minutes or until chicken is cooked through. Remove from oven and allow to cool for 5 minutes before removing chicken.
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