8 chicken thighs, skin removed
8 ounces tomato sauce
2 tablespoons tomato paste
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, or to taste
4 ounce can mushrooms, drained
8 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, 1 ounce
Place the chicken in a greased 9x13" glass baking dish. Mix all the remaining ingredients except the cheeses. Spoon the sauce over the chicken. Cover with plastic wrap and microwave on MEDIUM power 30 minutes until the chicken is cooked through.
Top with the cheeses and cook, uncovered, on MEDIUM 5 minutes until the cheese is melted and bubbly. Let stand 5 minutes before serving.
Makes 4-8 servings
Do not freeze
Per Thigh: 198 Calories; 10g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Thighs: 395 Calories; 21g Fat; 43g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is an microwave recipe that I used to make many years ago. The original called for a can of tomato soup which has far too many carbs. The flavor is still pretty much the same with tomato sauce. This is an easy family-style dish that could easily be tweaked with the seasonings of your choice.
NOTE: The original recipe was written when microwaves weren't nearly as powerful as they are today. It said to cook the chicken on HIGH power for 20 minutes. That worked fine with my old 600 watt microwave. However, I had to make some adjustments to the power level and cooking time for my newer 1,200 watt microwave. I suggest checking your chicken after 20 minutes and add the more time if needed. If you're using a lower watt microwave, you may want to use a slightly higher power level. The chicken should be cooked through before topping with the cheese but it shouldn't cook so hard that it explodes and gets tough.
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