Chicken Mexi-Italian Bake

Chicken Mexi-Italian

This is a good one just made it up because I had some chicken I needed to cook or freeze. So cook it is. I grabbed a few items from the pantry. I usually cook fresh. We make our own tomato sauce and grow a lot of our own vegetables but I do have a pantry with emergency cans. 

Let us get started

Ingredients

5 chicken breasts (trim the fat and gristle but freeze for soup)
Mushrooms use the ones you like I use plain old button
A small can of green chilies not hot ones unless you feel frisky
Half a red onion chopped
Crushed tomatoes in a can 28 oz can
Parmesan cheese the fresh shredded flakes and the ground ones
Some fresh oregano if available or dried

Ok clean, wash and trim your chicken

I keep the fat and little pieces of chicken for Chicken Stock for later. 

I always have a need for Chicken Stock at least once a week.

Turn your oven on to 375 degreezz

Line your pan with aluminum so it is easier to clean. Now spread some of the crushed tomatoes from the can to the bottom of your pan. Line up your trimmed chicken breast. I do a head to toe.

Once they are lined up you can spread the rest of the ingredients.

Now add the mushrooms, green chilis, onion and then co-mingle the parmesan cheese with

in and sprinkle with the oregano. If you want to add your own touch use the spices you like.

  That is what makes cooking so much fun is your own creativity.

Once this is done you can spread the rest of the crushed tomatoes and top with the seasonings of your choice add the shaved and ground Parmesan cheese. I put some sprigs of oregano from my garden in the corners and remove it before I serve the dish.

Ok let's throw it in the oven and bake for oh about 45 minutes you know when it is done if not remove the dish from the oven watch you hands it is hot. Now cut through one breast and see if it is soft and not pink inside. If you have a thermometer just make sure it is at 165 degrees.

Ok your done