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Saturday, April 16, 2016

Tomato and Cheddar Baked Chicken

A good tomato sauce needs time while cooking to develop flavour, so to speed things up, we're using a jarred version to coat this tender baked chicken. Serve with couscous to soak up all the sauce.

By The Test Kitchen
Source: Canadian Living Magazine: September 2013
Prep time 15 minutes
Total time 25 minutes
Portion size 4 servings


1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
2 zucchinis, chopped
1/4 tsp (1 mL) dried Italian herb seasoning
450 g boneless skinless chicken breasts, cut in 4 portions
Pinch salt and pepper
1-1/2 cups (336 g) pasta sauce
1/3 cup (23 g) shredded old Cheddar cheese


In large skillet, heat half of the oil over medium heat; cook onion and garlic, stirring occasionally, until fragrant and light golden, about 6 minutes.

Stir in zucchini and herb seasoning; cook until zucchini is softened, about 4 minutes. Remove from pan and set aside.

Sprinkle chicken with salt and pepper. In same skillet, heat remaining oil over medium heat; cook chicken until light golden, about 3 minutes per side.

Pour pasta sauce into greased 8-cup (2 L) casserole dish. Drain any liquid from zucchini mixture; stir mixture into sauce. Top with chicken. Bake in 400 F (200 C) oven until chicken is no longer pink inside, 10 to 12 minutes.

Sprinkle with Cheddar cheese; broil until cheese is melted, about 2 minutes.

Nutritional Information per serving: about
cal 303 pro 31g total fat 11g sat. fat 4g 
carb 19g dietary fibre 4g sugar 11g chol 79mg 
sodium 510mg potassium 886mg   
calcium 10 iron 11 vit A 19 vit C 13 
folate 14

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