Mediterranean baked chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | large | Frying chicken; cut into serving pieces |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried oregano leaves; crumbled |
| ½ | teaspoon | White pepper |
| 1 | pounds | Tomato sauce |
| 2 | cups | Chicken stock; hot |
| 1 | cup | Hot water |
| ½ | pounds | Fusilli pasta |
| 2 | tablespoons | Parmesan cheese |
Directions
Prep: 10 min, Cook: 1:00.
Preheat oven to 400øF. Combine oil and lemon juice in a bowl and rub over chicken pieces. Arrange chicken in the bottom of a 9=D713 inch flameproof casserole or baking pan. Season with salt, oregano and white pepper. Bake 30 minutes, turning chicken pieces after 15 minutes. Remove casserole from oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock and water into casserole dish and cook over medium high heat until mixture comes to a boil. Stir in pasta and bring to a boil. Add chicken pieces in a single layer. Return to oven and bake another 30 minutes, until chicken is tender. Serve sprinkled with cheese.
Posted to recipelu-digest by molony <molony@...> on Mar 02, 1998