Read reviews (5)
Rate 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
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
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
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013