Originally uploaded by heyclaire
4 whole chicken breasts, boneless and skinless
1 can diced tomatoes ( 14 1/2 ounces )
1 can tomato sauce ( 15 ounces )
1 large bag frozen peas
2 small cans mushrooms ( 4 ounces )
2 medium onions, Vidalia ~ if possible, sliced thin
6 garlic cloves, sliced
1 teaspoon dried mint leaves, optional
1 teaspoon dried oregano or dried basil
1 teaspoon dried rosemary
salt and pepper, to taste
canola oil, for sauteeing
Heat oven to 350 degrees.
Heat a frying pan with canola oil over medium heat. Split the breasts in half, butterfly method, so you now have 8 breasts. Season with salt & pepper and lightly brown in the oil. Remove from pan and add the onions. Saute for about 3-5 minutes and add the garlic. Saute another minute.
In a roasting pan, put in the onions and garlic. Add the peas. Season the peas with all the dried seasonings.
Place the browned chicken slices on top of the peas. Then add the diced tomatoes and tomato sauce. Season the tomatoes with a little sprinkle of oregano or basil.
Cover loosely with aluminum foil and bake for 45 minutes.
Serve with mashed potatoes, baked potato, boiled potatoes or pasta.