Tomato and Cheddar Baked Chicken Tomato and Cheddar Baked Chicken

Tomato and Cheddar Baked Chicken image Image by: Tomato and Cheddar Baked Chicken image Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2013


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 zucchinis chopped
  • 1/4 teaspoon dried Italian herb seasoning
  • 450 g boneless skinless chicken breasts cut in 4 portions
  • pinch salt and pepper
  • 1 1/2 cup pasta sauce
  • 1/3 cup 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 facts per serving: about

  • Fibre 4 g
  • Sodium 510 mg
  • Sugars 11 g
  • Protein 31 g
  • Calories 303.0
  • Total fat 11 g
  • Potassium 886 mg
  • Cholesterol 79 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g


  • Iron 11.0
  • Folate 14.0
  • Calcium 10.0
  • Vitamin A 19.0
  • Vitamin C 13.0
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Tomato and Cheddar Baked Chicken