Oven Baked Chicken Stew

30 min

Prep Time

1 hr

Cook Time

1 hr 30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

2

lb

Chicken breast, boneless, skinless

4

tsp

Flour, all purpose, enriched

1

tbsp

Oil, canola

1 2/3

cup

Onion, white, fresh, chopped

1 2/3

cup

Celery, fresh, diced

2 2/3

cup

Carrots, fresh, medium strips

2 2/3

cup

Potato, peeled, diced

1/4

tsp

Salt, table, iodized

4

cup

V8 juice, low sodium

Nutrition Info

306.00 g / 10.93 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 325°F.
2. Wash & prepare vegetables.
3. Sauté diced chicken breast in oil over low heat.
4. Stir in four to lightly coat chicken.
5. Add vegetables, seasonings, & low sodium vegetable juice - bring to a simmer.
6. Cover with foil or tight fitting lid & place in oven.
7. Bake for 1 hour or until vegetables & chicken are tender.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.