Dashing Diced Tomato Chicken

Italian Diced Tomato Chicken

So, in times when you’re just in the mood for something quick and easy, it can be hard to come up with a dish.  I really wasn’t in the mood to fuss last night, so luckily I found a rendition of this recipe to tweak and make my own and I’m glad I did.  Although I think it needed a little something extra (perhaps….cheese), the hubby liked it so that means it’s lucky enough to put on the blog.

The main thing I learned after making this dish is there is absolutely NO sauce that goes along with it, unfortunately.  It’s very watered down from the chicken baking in it, so I recommend adding a 1/4 cup chicken broth, some more balsamic vinaigrette and flour to thicken it up and put over pasta.  I just added jarred marinara sauce to the pasta we made, but had I known the sauce would be bland, I would have gone the other route to kick it up a notch!

Serves 2-3 People

Ingredients:

1/2 small onion, thinly sliced

4 small boneless skinless chicken breasts

1 can (14-1/2 oz.) diced tomatoes, drained

1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing

1 Tablespoon Balsamic Vinegar

2 cloves garlic minced

1/2 tablespoon garlic powder

1 tablespoons onion powder

1 tablespoon basil

Salt and Pepper

1/4 cup Grated Parmesan (this is enough for all chicken, if using cheese)

Mozzarella Cheese (if desired) enough for topping

Directions:

  1. Heat oven to 425 degrees
  2. Line 9×13 inch baking dish with tin foil (not required but it saves from making a mess) and add 1/2 tablespoon olive oil or spray to prevent from sticking
  3. Season chicken with salt, pepper, basil and onion powder
  4. Combine tomatoes, garlic, dressing, vinegar and garlic powder; pour over chicken.
  5. Bake for 30 min. or until chicken thermometer reads 165 degrees
  6. Top with cheese (if desired) and bake until it melts (about 3 Minutes)
  7. If you’d like the chicken to be crispier, broil on high for 5-10 minutes.  Keep a close eye on it because if adding cheese, it could burn.

Serving Suggestions:

I served this with steamed broccoli and pasta!  If doing something with the broth on bottom of pan (as mentioned in intro), then I strongly suggest pasta.  If just using chicken and tomatoes/onion/garlic then a nice rice could pair nicely with this dish along with a nice sweet red glass of vino.

ImageThe Chef in the works

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