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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a really quick quick dish. It does benefit from a long marinade but can cope without it. I like the pantry aspect of it, in that I almost always have all of the ingredients required. Ingredients:
8 chicken breasts |
5 fresh tomatoes, diced or 1 (800 g) can tomatoes, drained and flesh diced |
3 -4 cloves garlic, crushed |
1 medium onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon sugar |
ground pepper |
2 bay leaves |
1 teaspoon ground cumin |
1 teaspoon dried oregano or 1 tablespoon fresh oregano |
1 teaspoon dried basil or 1 tablespoon fresh basil |
3 tablespoons chopped fresh parsley |
1/2 cup grated low-fat cheese (i prefer tasty) |
Directions:
1. Arrange chicken in an ovenproof dish.
2. They should not overlap.
3. In a bowl combine everything else but the cheese.
4. Mix well.
5. Cover the chicken with the mixture.
6. Cover with foil.
7. Leave this until you want it, it works well if you do it in the morning but it is not necessary.
8. Bake at 180C for 45 minutes.
9. Remove foil.
10. Sprinkle with cheese and bake for 15 minutes.
11. The cheese does not need to brown unless you really want it to, I like it just oozy.
12. Serve one breast per person on rice or pasta or couscous.
13. Even mashed potato could be nice although I've never tried it.
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