Shelly's Recipe

BAKED ITALIAN CHICKEN

Category: Chicken

6 breasts or thighs
6 medium potatoes, peeled and sliced
6 onions, sliced
Bread crumbs seasoned with grated Romano cheese
1 small can tomato sauce
Pepper, garlic powder, parsley, basil and crushed oregano
Olive oil

Rinse chops in cold water; drain. Dip in seasoned bread crumbs. Press crumbs on meat. Set meat on rack to rest.

Prepare potatoes and onions. Using a large baking dish, grease bottom of pan with a small amount of olive oil. Place meat in dish and sprinkle with parsley and oregano.

Cover meat with potatoes and onions. Sprinkle with remaining seasonings and a lightly cover with remaining bread crumbs. Drizzle olive oil and a small amount of tomato sauce over all. Sprinkle with oregano.

Bake, uncovered, at 350, until meat and potatoes are tender, about 1 1/2 hours. Cover with foil the last 45 minutes of baking. To prevent drying out, about halfway through baking, turn potatoes and onions under meat.