Baked Chicken Italian

(“So what do I do with all the tomatoes provided by neighborhood gardeners?” I asked myself one August day. Three weeks later our Old Goat Patrol cleaned out the Dutch oven and asked for more. Success!)

Ingredients

• Fresh tomatoes, 10 to 12 medium or 5 to 6 large
• (in a hurry, 2 or 3 cans of stewed tomatoes)
• Handful of cherry tomatoes
• 4 Boneless chicken breasts (6-8 sides)
• Cooking oil
• Italian seasoning
• Parsley flakes
• Garlic salt
• Worchester sauce
• Small white onion
• Small green pepper
• Dried Chives
• Onion salt
• Oregano
• Mushrooms if desired
• Tomato Sauce:

Instructions

1. Cut fresh tomatoes into small chunks and place in sauce pan. Add 2 or 3
2. tablespoons of cooking oil, 2 level teaspoons of mixed Italian seasonings,
3. a tablespoon of chives, a heaping teaspoon of parsley flakes, a large dash
4. of onion and garlic salt and a large dash of extra oregano. Add mushrooms
5. if desired. If tomatoes are very meaty and have little liquid when cut, add
6. a little water.
7. Cook covered on low heat to barely boil, stirring occasionally until
8. tomatoes cook down and chucks begin to break up. Uncover and add a teaspoon
9. of Worchester sauce, stir in well, and cook a bit longer. Stirring should
10. break up the chunks. When excess liquid has cooked away and sauce starts to
11. thicken (it will not look like processed canned sauce), it is ready for
12. baking step. Ingredients are approximate measure. Vary according to
13. personal taste and volume of tomatoes.
14. The sauce can be made directly in the Dutch oven over a very slow fire but
15. it is easier in a separate small sauce pan.
16. While sauce is cooking, cut open top of pepper and wash out seeds. Slice
17. cross ways to make pepper rings. Peel onion and slice crossways.
18. Baked Chicken:
19. Separate boneless chicken breasts into eight pieces. Trim off excess fat
20. and wash. Salt lightly and place on bottom of Dutch oven (or ceramic baking
21. dish for home oven) that has been warmed (not hot) and lightly oiled.
22. Pour tomato sauce over breasts, lifting edges of breasts to allow some of
23. sauce to get underneath. Sauce should not quite cover the chicken. Place
24. pepper ring on top of each breast with onion slice in center. Reserve extra
25. sauce to add as sauce cooks down.
26. Cover and add heat to top and bottom, sparingly on bottom to prevent
27. burning, more on top. Bake at 325 degrees for about an hour.(In oven at
28. home, bake uncovered.)
29. Check chicken occasionally, lifting edges to keep sauce under chicken. If
30. Dutch oven is too hot, chicken may be done in about 40 minutes so monitor
31. progress. About halfway through baking, toss in whole cherry tomatoes.
32. These will add a bit of bulk to tomato sauce when served with chicken. Add
33. more sauce as necessary to keep from boiling dry.
34. Serve on bed of rice or with side dishes of buttered noodles, scalloped or
35. au gratin potatoes, and vegetable or salad.

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