Ingredients
3
tablespoons olive oil
1
teaspoon dried basil leaves
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon garlic powder
1/4
teaspoon coarse ground black pepper
1
(6-oz.) pkg. fresh portobello mushrooms, cut into 1/2- inch-thick slices
6
Italian plum tomatoes, halved
6
green onions, cut into 1/2-inch pieces
4
bone-in chicken breast halves
Preparation
Heat oven to 400°F. In small bowl, combine oil, basil, oregano, salt, garlic powder and pepper; mix well.
In ungreased 13x9-inch (3-quart) baking dish, arrange mushrooms, tomatoes and onions; brush with about half of oil mixture. Arrange chicken over vegetables. Brush with remaining oil mixture.
Bake at 400°F. for 50 to 60 minutes or until chicken is fork-tender and juices run clear, spooning pan juices over chicken once during baking. Serve chicken and vegetables with pan juices.
