Title: Mediterranean Baked Chicken & Vegetables
Categories: Chicken Lowcal
Yield: 4 Servings

4		Chicken breast halves; skinned (about 1 lb total)
8	oz	Mushrooms; sliced
1	lb	Zucchini; cut into 1/4-inch thick slices
1	tb	Olive oil
1	ts	Freshly ground pepper
1	ts	Dry oregano
1	ts	Fennel seeds; crushed
1	tb	Dry basil
14 1/2	oz	Can pear-shaped tomatoes
		Parsley sprigs
		Parmesan cheese; grated

Rinse chicken, pat dry, and place in a 12 x 15-inch broiler pan. Arrange mushrooms and zucchini around chicken. Drizzle with oil. Sprinkle with pepper, oregano, fennel seeds, and basil; mix to coat chicken and vegetables with seasonings.

Cover pan tightly with foil and bake in a 425 degree oven for 15 minutes. Cut up tomatoes, then stir tomatoes and their liquid into pan. Cover and continue to bake until meat near bone is no longer pink; cut to test (about 5 more minutes). Garnish with parsley sprigs; offer cheese to sprinkle over individual servings. Makes 4 servings.

Per serving: 250 calories, 6 g fat, 12 g carbohydrates, 38 g protein, 86 mg cholesterol, 270 mg sodium.

Source: More Low-Fat Recipes, Sunset. Shared by Judi M. Phelps (Juphelps) Delphi, (G.Phelps1) GENie.

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