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This dish is wonderful for cool, crisp fall days. Pop it in the oven, go outside and play in the leaves, and when you're done, dinner will be ready.

  • 4 boneless/skinless chicken breast pieces
  • 2 medium zucchini, peeled and sliced
  • 1 small onion, cut into large pieces
  • 1 Cup fresh mushrooms, cleaned and sliced
  • 3 TB. olive oil, divided
  • 1 tsp. salt
  • 1/2 tsp. BLACK PEPPER
  • 2 tsp. BASIL
  • 1/4 tsp. FENNEL SEED, crushed
  • 1 TB. water
  • 1 14 oz. can of petite diced tomatoes
  • 1 8 oz. can tomato sauce

Preheat the oven to 375°. In a small bowl, mix together the salt, SPICES and water and set aside. Wash chicken, pat dry. Heat a large skillet over medium-high heat. Add 1 TB. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate. Adding the remaining 1-2 TB. oil as needed, quickly brown the zucchini slices, onion, then mushrooms. Keep the pan good and hot; the object is to brown the chicken and veggies without cooking them all the way through. Mix together the SPICE MIX, diced tomatoes and tomato sauce. Pour half of the tomato mixture into a 9x13" glass pan. Add the vegetables to the pan. Place the chicken over the vegetables. Pour the remaining tomato mixture over the top of the chicken. Cover the pan and bake until the vegetables are tender and the chicken is cooked through, about 30-40 minutes.

Prep time: 15 minutes
Cooking time: 30-40 minutes
Serves: 4

Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Basil California .4 oz. 1/2 cup jar
Fennel Whole 1.9 oz. 1/2 cup jar

©2008 Penzeys Spices. All rights reserved.