6 boneless skinless chicken breasts 1 ½ t garlic powder 1 t salt ½ t pepper 1 bay leaf, broken up 1 T dried parsley ½ t. thyme, crushed 1 t. basil 3 T butter or margarine cut into bits 2 medium onions, thinly sliced 1 8 oz. can tomato sauce ? c. lemon juice 2 T soy sauce * 1 4-oz can black olives, sliced (optional) * Mushrooms (optional)
Place chicken breast in a 9 x 13 baking dish. Put spices and butter or margarine on top of chicken. Add a layer of onions, and pour tomato sauce over. Sprinkle lemon juice and soy sauce over all. Cover tightly with foil and bake at 325° for two hours. Can be assembled up to eight hours ahead and cooked just before serving. Microwave instructions: (This is how I always cooked it because quicker) Use a glass baking dish and assemble as above. Cover with plastic wrap and microwave on high (full power) for about 30 minutes, turning as necessary. * original recipe called for 1 large can (16 oz.) of tomatoes and olives and mushrooms. The olives and mushrooms I usually didn’t do. I used tomato sauce rather than canned tomatoes simply because I didn’t like tomato chunks. Original recipe called for 1 chicken, cut up, but used breasts as thought healthier and not so messy to eat. -- I usually served it with long-grain wild rice and another vegetable.
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