Shelly's Recipe

CHICKEN WITH ITALIAN OVEN SALSA

Category: Poultry I

4 chicken leg-thigh combinations, skinned
1 tbsp olive oil
1 (6 oz) box garlic and onion croutons, finely crushed
1 (8 oz) bottle zesty Italian dressing
Salsa: recipe follows
1/2 cup freshly grated
Parmesan cheese
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° F. 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.

Makes 4 servings.

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 tsp oregano leaves; 1 tsp basil leaves and 1 tsp garlic powder.