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Source: America's Favorite Food Associations

Chicken with Italian Oven Salsa
A leafy lettuce and cucumber salad compliments this dish.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 40 minutes
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4 chicken, skinned, leg-thigh combinations
1 tablespoon olive oil
1 box (6 ounces) garlic and onion croutons, finely crushed
1 bottle (8 ounces) zesty Italian dressing
salsa, recipe to follow
1/2 cup Parmesan cheese, freshly grated
tomato, wedges




In large zip-lock bag, place chicken and pour dressing over chicken. Seal bag and marinate in refrigerator 15 minutes. Remove chicken from marinade; drain. In shallow dish, place crushed croutons; add chicken one piece at a time, dredging to coat. In large rectangular glass baking dish coated with olive oil, place chicken and bake at 400 degrees for 25 minutes. Prepare Salsa. Remove chicken from oven and spoon Salsa around chicken. Return to oven and bake about 15 minutes longer or until vegetables are tender crisp and fork can be inserted in chicken with ease. To serve, place chicken on serving platter and spoon Salsa on and around chicken. Sprinkle with cheese and garnish with tomato wedges.


Salsa: In medium bowl, mix together 2 medium Roma tomatoes, chopped; 1 small zucchini, chopped; 1 cup sliced mushrooms; 1 cup chopped onion; 1 1/2 teaspoons oregano leaves; 1 teaspoon basil leaves and 1 teaspoon garlic powder.





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