This tasty recipe for Chicken with Italian
Oven Salsa was submitted by Roy Bradley of Ward, Arkansas.
Chicken
with Italian Oven Salsa
- 4 chicken leg-thigh combinations,
skinned
- 1 (8-ounce) bottle zesty
Italian dressing (1 cup)
1 (6-ounce) package garlic and onion croutons, finely crushed
1 tablespoon olive oil
Salsa (recipe follows)
1/2 cup freshly grated Parmesan cheese for garnish
Tomato wedges for garnish
- In large zip-lock bag,
place chicken and pour dressing over chicken. Seal bag and marinate
in refrigerator 15 minutes.
- Remove chicken from marinade;
drain.
- In shallow dish, place
crushed croutons; add chicken one piece at a time, dredging to
coat.
- In large rectangular glass
baking dish coated with olive oil, place chicken and bake at
400°F (205°C) for 25 minutes.
- Prepare Salsa.
- Remove chicken from oven
and spoon salsa around chicken. Return to oven and bake about
15 minutes longer or until vegetables are tender crisp and fork
can be inserted in chicken with ease.
- To serve, place chicken
on serving platter and spoon salsa on and around chicken. Sprinkle
with Parmesan cheese and garnish with tomato wedges.
Makes 4 servings.
Salsa: In medium bowl, mix together 2
medium Roma tomatoes, chopped; 1 small zucchini, chopped; 1 cup
sliced mushrooms; 1 cup chopped onion; 1 1/2 teaspoons oregano
leaves; 1 teaspoon basil leaves and 1 teaspoon garlic powder.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
