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Saturday, July 5, 2014

Backed Italian Chicken

Backed Italian Chicken

If you don’t always feel like turning on your oven in the warmer months , consider upgrading your toaster oven to one that’s roomy enough to handle my favorite baking dish , the 8-by-8-inch pan .


You may have to adjust cooking times for your new oven , but you will be pleased how much cooler your house is .


16 ounces skinned and boned uncooked chicken breast , cut into 4 pieces .


1 ( 8 ounce ) can tomato sauce

1 ( 8 ounce ) can tomatoes , finely chopped and untrained

1 1/2 teaspoons Italian seasoning

2 tablespoons SPLENDA Granular

¼ cup grated reduced-fat Parmesan cheese

1 ( 4 ounce ) jar sliced mushrooms , drained


Preheat oven to 350 degrees . spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray . Evenly arrange chicken pieces in prepared baking dish . In a medium bowl , combine tomato sauce , undrained tomatoes , Italian seasoning , and SPLENDA . Stir in Parmesan cheese and mushrooms . Spoon sauce mixture evenly over chicken pieces . Bake for 45 minutes or u

  Ntil chicken is tender . When serving evenly spoon sauce mixture over chicken pieces .


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