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30-Minute Chicken Recipe

I like to help out in the kitchen whenever I can. This one-pan meal is great when entertaining because it can be prepared in a hurry and bakes in no time.

This recipe is:

Diabetic Friendly

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30-Minute Chicken Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

1 medium onion, sliced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced
2 medium zucchini, sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
Grated Parmesan cheese, optional

Directions

In a greased 13-in. x 9-in. baking dish, place onion and chicken breast; sprinkle with salt if desired and pepper. Layer mushrooms and zucchini over chicken. Combine the garlic, tomatoes, basil and oregano; pour over vegetables.
Cover tightly. Bake at 450° for 30 minutes or until juices run clear. Sprinkle with Parmesan cheese if desired. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared without added salt and Parmesan) equals 3 lean meat, 2 vegetables; also, 212 calories, 331 mg sodium, 73 mg cholesterol, 15 gm carbohydrate, 30 gm protein, 4 gm fat.

Originally published as 30-Minute Chicken in Country Chicken Cookbook , p61

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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30-Minute Chicken

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Reviewed on Jul. 14, 2010 by helloursula

This recipe is a good start for a novice cook, has great potential to add your own flavors. I added a garlic clove, doubled the spices and it still came out somewhat bland and I look forward to doctoring it up the next time.

Reviewed on Apr. 25, 2010 by daisey5

I agree that I would up the spices and the garlic.

Reviewed on Nov. 03, 2009 by wi bug

I think the key to this recipe is the size of the chicken breasts. I think this is made for the chicken breasts you buy in a big bag in the freezer section. I had fresh breasts from the grocery store, and if I were to make this again, I'd slice the breasts in half length-wise before cooking them.

As for the sauce, I'd use 2 cans of diced tomatoes, and double the spices, and maybe bump up the garlic a bit.

Reviewed on Jan. 24, 2009 by 5493

Reviewed on Jan. 15, 2008 by Anonymous