Mediterranean Baked Chicken I

Ingredients

 * -judi m. phelps
 * 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
 * 14 1/2 oz can pear-shaped tomatoes
 * parsley sprigs
 * parmesan cheese, grated

Directions
Rinse chicken, pat dry, and place in a 12 x 15-inch broiler pan. Arrange mushrooms and zucchini around chicken. Drizzle with oil. Sprinkle with pepper, oregano, fennel seeds, and basil; mix to coat chicken and vegetables with seasonings. Cover pan tightly with foil and bake in a 425 degree oven for 15 minutes. Cut up tomatoes, then stir tomatoes and their liquid into pan. Cover and continue to bake until meat near bone is no longer pink; cut to test (about 5 more minutes). Garnish with parsley sprigs; offer cheese to sprinkle over individual servings. Makes 4 servings. Per serving: 250 calories, 6 g fat, 12 g carbohydrates, 38 g protein, 86 mg cholesterol, 270 mg sodium.