Chicken al Forno
4 Servings
4 six ounce boneless, skinless chicken breasts (thoroughly washed and dried)
1 green pepper (washed, seeded and cut into rings)
1 onion (washed, peeled and sliced)
8 slices Roma tomato (bias cut, ¼” thick, 2 for each breast)
4 ounces mushrooms (washed and sliced)
4 slices Provolone cheese (thinly sliced, 1 for each breast)
2 ounces Italian dressing (bottled regular or fat free, for marinade)
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Allow chicken breasts to marinate in Italian Dressing at least 30 minutes or overnight. Pre-heat oven to 350 F, ovens differ so regulate yours accordingly. Remove breasts from marinade, shake off excess marinade and place chicken breasts in a glass baking dish or metal roasting pan. Bake for 45 minutes covered. When the 45 minutes are complete, remove chicken breasts from oven, uncover and place the following on each breast - mushrooms, 2 slices of tomato, onions, green peppers and top with 1 slice of Provolone cheese, cover and return to oven to finish for another 15 minutes (ovens vary, check and make sure the chicken is cooked properly with an internal temperature of at least 165 F to be safe.) The cheese will melt to hold vegetables to each breast for individual portions. Serve chicken with Marinara Sauce.
