** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Remove skin from all chicken pieces except wings;
trim any visible fat. Cut chicken breasts crosswise in half.
2. Heat oil in large roasting pan in oven 2 minutes.
3. Combine flour, 1
teaspoon salt, oregano and pepper in large resealable plastic bag; add
chicken pieces, tossing to coat well with flour mixture.
4. Arrange chicken in
hot oil in roasting pan; roast 20 minutes.
4. Stir mushrooms, red pepper and onions into roasting pan with chicken;
roast
15 minutes more, stirring once.
5. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt,
breaking up tomatoes withspoon.
6. Roast 10 minutes longer until chicken is
cooked through.
7. Sprinkle with chopped parsley.
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 75% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, MSG, Poultry, Sulfites, Alcohol, Onion, Olive Oil allergies.
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