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