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Roasted Chicken with Portobellos and Tomatoes

Roasted Chicken with Portobellos and Tomatoes

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By Pillsbury Kitchens

Updated Jul 23, 2010

Roasted Chicken with Portobellos and Tomatoes

Roasted Chicken with Portobellos and Tomatoes

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Prep Time 10 min
Total 1 hr 10 min
Ingredients 10
Servings 4

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Ingredients

3 tablespoons olive oil
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 (6-oz.) pkg. fresh portobello mushrooms, cut into 1/2- inch-thick slices
6 Italian plum tomatoes, halved
6 green onions, cut into 1/2-inch pieces
4 bone-in chicken breast halves

Instructions

Step
1

Heat oven to 400°F. In small bowl, combine oil, basil, oregano, salt, garlic powder and pepper; mix well.
Step
2

In ungreased 13x9-inch (3-quart) baking dish, arrange mushrooms, tomatoes and onions; brush with about half of oil mixture. Arrange chicken over vegetables. Brush with remaining oil mixture.
Step
3

Bake at 400°F. for 50 to 60 minutes or until chicken is fork-tender and juices run clear, spooning pan juices over chicken once during baking. Serve chicken and vegetables with pan juices.

Nutrition

320 Calories

18g Total Fat

31g Protein

8g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe

Calories: 320

Calories from Fat: 160

Total Fat: 18g; 28%

Saturated Fat: 4g; 20%

Cholesterol: 80mg; 27%

Sodium: 350mg; 15%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 2g; 8%

Sugars: 3g

Protein: 31g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 25%; 25%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1 Vegetable; 4 Very Lean Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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