Ingredients:
- 2 chickens, cut into eighths
- 2 large beefsteak tomatoes, cut into large chunks
- 1 (8-ounce) bottle Italian dressing, such as the Wish-Bone “Robusto” brand
- ½ cup fresh basil leaves
- 4 cloves fresh garlic
- 5 sun-dried tomatoes, packed in oil fresh basil leaves, for garnish
Preparation
Preheat oven to 350F. Place the chicken pieces in single layers, skin-side-up, into two 9- by 1 3-inch baking pans. Set aside. Place the chunks of tomatoes into a food processor fitted with a metal blade. Pulse to chop. Add the dressing, basil, garlic, and sun-dried tomatoes. Pulse to puree and emulsify. Pour the tomato-basil dressing evenly over the chicken pieces. Bake, uncovered, for I hour and 30 minutes or until chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180 F.
Transfer to serving platter. Garnish with fresh basil leaves.
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Recipe by Susie Fishbein