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Mediterranean Baked Chicken Recipe

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This recipe for Mediterranean Baked Chicken, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Tuesday, August 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsps. olive oil
2 Tbsps. lemon juice
1 large frying chicken, cut into serving pieces
1 tsp. salt (optional)
1 tsp. dried oregano leaves, crumbled
1/2 tsp. white pepper
1 lb. tomato sauce
2 cups chicken stock, hot
1 cup hot water
1/2 lb. fusilli pasta
2 Tbsps. Parmesan cheese

Directions:
Directions:
Preheat oven to temperature 400F. Combine oil and lemon juice in a bowl and rub over chicken pieces. Arrange chicken in the bottom of a 9x13 inch flameproof casserole or baking pan. Season with salt, oregano and white pepper. Bake 30 minutes, turning chicken pieces after 15 minutes. Remove casserole from oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock and water into casserole dish and cook over medium high heat until mixture comes to a boil. Stir in pasta and bring to a boil. Add chicken pieces in a single layer. Return to oven and bake another 30 minutes, until chicken is tender. Serve sprinkled with cheese.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 min. / Cooking time: 1 hour
Personal Notes:
Personal Notes:
Mediterranean comfort food. Just serve with an antipasto salad, loaf of Italian bread with olive oil for dipping, a bit of wine to quench your thirst and a small fruit and cheese plate for dessert. Enjoy.

 

 

 

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