Thursday, February 21, 2008

Easy Tomato Baked Chicken

A quick fix dinner with showy results. This is a Taste of Home Cooking School recipe. I tried this after their presentation in the fall of 2007 and loved it. An easy recipe to adjust for what you have on hand.

(I typically use extra onions, home-canned tomatoes with a fresh tomato chopped and sprinkled on top, a mix of balsamic vinaigrette & favorite Italian spices.)

1 red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14 oz.) diced tomatoes, drained
1/4 cup light balsamic vinaigrette reduced fat dressing
1/4 tsp. garlic powder
1/4 cup grated Parmesan cheese

Preheat oven to 425°F. Place onions in bottom of 13x9 baking dish; top with chicken.

Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.

Bake 30 minutes or until chicken is cooked through. Makes 4 servings.

Creative Leftovers: Store drained liquid from tomatoes in the freezer to use in soups and stews at a later date.

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