2 tablespoons olive oil
1 1/2 teaspoons dried minced onion
2 cups chicken broth
1 teaspoon salt
2 teaspoons dried basil
1/2 teaspoon dried black pepper
1 medium tomato, diced
1 cup tomato paste
1 onion, diced
2 cloves garlic, minced
1 (16 ounce) can whole peeled tomatoes with juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon crushed dried thyme
3 tablespoons lemon juice
salt to taste
1/4 cup olive oil
1/4 cup chopped onion
8 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 large tomato, diced
1/4 cup chopped fresh parsley
In a large bowl, mix oil, onion, chicken broth, salt, basil, black pepper, tomato, tomato paste, onion, garlic, tomatoes with juice, basil, oregano, red pepper flakes, thyme, lemon juice and salt.
Stand back and admire the art. In a small bowl, mix butter, tomato, parsley, onion, chicken and tomato sauce. Mix until everything is saturated. Pour sauce over chicken breasts. Sprinkle chicken over sauce.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes. Let garment cool and serve.
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