Tested till perfect Tomato and Cheddar Baked Chicken
Tomato and Cheddar Baked Chicken
Photography by Jeff Coulson/TC Media

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

Recipe4 out of 5 based on 37 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings

Ingredients

  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 2zucchinizucchinis, chopped
  • 1/4 tsp 1/4tspdried Italian herb seasoning
  • 450 g 450gboneless skinless chicken breastboneless skinless chicken breasts, cut in 4 portions
  • Pinch Pinchsalt and pepper
  • 1-1/2 cups 1-1/2cupspasta sauce
  • 1/3 cup 1/3cupshredded old Cheddar cheese
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Preparation

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

%RDI:

calcium 10 iron 11 vit A 19 vit C 13
folate 14
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