Mediterranean Baked Chicken I

Description
Contributed by Judi M. Phelps
 * Makes 4 servings

Ingredients

 * 4 chicken breast halves, skinned (about 1 lb total)
 * 8 oz mushrooms, sliced
 * 1 lbs zucchini, cut into ¼-inch thick slices
 * 1 tbsp olive oil
 * 1 tsp freshly ground pepper
 * 1 tsp dry oregano
 * 1 tsp fennel seeds, crushed
 * 1 tbsp dry basil
 * 14½ oz can pear-shaped tomatoes
 * parsley sprigs
 * Parmesan cheese, grated

Directions

 * 1) Rinse chicken, pat dry, and place in a 12 x 15-inch broiler pan.
 * 2) Arrange mushrooms and zucchini around chicken.
 * 3) Drizzle with oil.
 * 4) Sprinkle with pepper, oregano, fennel seeds, and basil; mix to coat chicken and vegetables with seasonings.
 * 5) Cover pan tightly with foil and bake in a 425°F oven for 15 minutes.
 * 6) Cut up tomatoes, then stir tomatoes and their liquid into pan.
 * 7) Cover and continue to bake until meat near bone is no longer pink; cut to test (about 5 more minutes).
 * 8) Garnish with parsley sprigs; offer cheese to sprinkle over individual servings.

Nutritional information
Per serving:
 * 250 calories | 6g fat | 12g carbohydrates | 38g protein | 86mg cholesterol | 270mg sodium