1 tablespoon butter or margarine
1 cup crumbled chicken-soup mix
4 skinless, boneless chicken breast halves
1/4 cup plum tomato juice
3 tablespoons Worcestershire sauce
4 teaspoons minced onion
3 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon prepared horseradish
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon basil
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon pepper
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix 1 tablespoon butter or margarine with chicken-soup mix. Place chicken in a separate shallow dish or bowl with flour.
Saute chicken in butter or margarine until cooked through. Add powdered tomato juice, Worcestershire sauce, onion, garlic, basil, horseradish, salt, oregano, basil, paprika and pepper. Mix well.
Bake chicken in preheated oven for 30 to 40 minutes, until chicken is no longer pink.
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