Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice. SOURCE: Contadina
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 8|
|Calories from Fat: 255 (41%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 166.9mg||51 %|
|Sodium 796.6mg||27 %|
|Potassium 931.7mg||25 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 45.2g|
|Protein 40.9g||58 %|
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Calories per serving: 615
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