2 lbs chicken leg quarters, skinned & cut into pieces½ cup parmesan cheese
1 tsp pepper
12 oz tomato paste
14½ oz tomatoes, (Hunts green pepper, celery & onion)
1 Tbsp olive oil
1 Tbsp basil
1 Tbsp Oregano
1 tsp garlic powder
1½ cups water or red wine
1 leftover pork chop or other meat (optional)
Feta cheese
Fettuccine or other pasta
Preheat oven to 350º. Place parmesan cheese and pepper in zip lock bag. Add a few pieces of chicken at a time and coat well. Place in a greased baking dish; bake uncovered 350º for 40 minutes.
Meanwhile in a large skillet, sauté the onions and garlic in olive oil; add tomatoes, paste, water, basil, oregano and leftover meat. Bring to boil then reduce heat and simmer while chicken cooks.
Remove chicken from oven, flip each piece over. Spoon just enough sauce over each piece to cover, sprinkle with more parmesan cheese if desired. Cover with aluminum foil and return to oven and bake for an additional 20 minutes.
Cook pasta according to package instructions and drain. Place chicken pieces in bed of pasta and add more sauce; sprinkle with feta cheese and serve hot.
© Crackerberries 2011
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