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Italian Veggie Chicken
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Italian Veggie Chicken

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 boneless skinless chicken breasts
1 fresh green bell pepper, sliced into 2-inch slices
1/2 sweet onion, finely chopped
Fresh mushrooms, sliced
1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano, drained or 1 fresh tomato, diced
1 bottle Italian dressing
Green salad olives
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Let's Make It
1
Preheat oven to 350°F. Wash and prepare chicken breast, bell pepper, sweet onion, mushrooms, and tomato. Then set out all ingredients in bowls.
2
Line baking sheet with foil (for easy clean up) long ways. Place a small line of dressing about as long as chicken breast in the center of a piece of foil (used to make packets for each piece of chicken). Place chicken on top of dressing. Then sprinkle onions (desired amt.) on top of chicken. Place the desired amount of peppers around chicken (usually 4 pieces). Top off with a teaspoon of salad olives, tomatoes, and mushrooms. Cover all ingredients and chicken with a light coating of dressing. Once complete fold foil into a package. Repeate for each piece of chicken. Add packages onto lined baking sheet.
3
Cook for 40 minutes. Chicken will still be very white on the outside.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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