Well, it's in the oven. This is definitely a springboard recipe. I only had split chicken breast w/skin and bone. So because of longer cooking time, I used plain canned diced tomatoes instead of fresh. I did drained them tho'(using the reserved juice in cooking my spanish rice). I coated the breasts in olive oil and then spread minced garlic (from a jar) over it. Then coated with sea salt, parsley, and a little oregano (ran out of basil plus I thought it would work better with the rice). Also, I added a personal fav of celery seed (not salt!). I sprinkled parsley and oregano on the bottom of the pan and placed the herb coated chicked into it.
I put the drained canned tomatoes into a small bowl. I added fresh cracked pepper, a little more minced garlic, then drizzled a little olive oil and balsamic vinegar over it and mixed well. I mounded the tomatoe mix onto the breasts. Covered and put in the oven.
It's been 30 min and I just checked and the juices are clear. I topped with sharp cheddar cheese (all I had) and uncovered. I will check in another 8-10 min.
It's done. I let it rest while I finished up the rice.
The chicken and tomatoes are flavorful and juicy. Will definitely try again probably using a monterrey or mozz for the cheese.
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Well, it's in the oven. This is definitely a springboard recipe. I only had split chicken...