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|Mediterranean Baked Chicken
|Recipe contributed by Francesco Battaglini
- 4-5 pounds cut up broiler chicken
- 1/2 teaspoon red pepper flakes (optional)
- 1 28 ounce can whole peeled tomatoes
- Salt and ground pepper to taste
- 1 large sweet onion, sliced
- 1/4 cup fresh parsley, chopped
- 5-6 tablespoons olive oil
- 6-7 large fresh sweet basil leaves, chopped
|Season chicken pieces with paprika, salt and black pepper. In a 9"x13" baking pan or glass casserole, hand crush whole peeled tomatoes. Add 1 cup of the tomato packing liquid and discard the rest. Add the olive oil, sliced onions, 1/2 of the chopped parsley, sweet basil, red pepper flakes (optional), salt and black pepper to taste. Mix thoroughly and spread evenly across the bottom of the baking pan. Place the seasoned chicken pieces on top of the tomato mixture and bake in a 350-degree oven for 1 hour and 15 minutes or until chicken is cooked completely. Baste chicken with juices 2 or 3 time while baking. Transfer baked chicken to a serving platter, pour tomato onion mixture over top, garnish with remaining chopped parsley. Serves 4-6.
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