Chicken Breast in Tomato Sauce

Chicken breast in tomato sauce © kvalifood.com

Chicken breasts placed in a baking dish, covered with a fresh tomato sauce with bell pepper, garlic, and basil, then baked in the oven until cooked through and juicy. It’s one of the quickest and easiest oven dishes — almost no prep, and the oven does the rest.

Ingredients

Yields 4 servings

  • 4 chicken breasts, boneless
  • salt
  • pepper

Tomato sauce

  • 1 onion, finely chopped
  • ½ bell pepper, diced small
  • 1 garlic clove, finely chopped
  • 1 can crushed tomatoes (400 g)
  • 4–5 fresh basil leaves (or ¼ tsp dried)
  • salt
  • pepper

To serve

  • rice (or pasta)
  • green salad

Directions

Prepare

Preheat the oven to 350°F (175°C). Place the chicken breasts in a greased baking dish. Season with salt and pepper.

Make the tomato sauce

Finely chop the onion, bell pepper, garlic, and basil. Mix with the crushed tomatoes. Season with salt and pepper. Spread the sauce evenly over the chicken breasts.

Bake

Place the dish in the middle of the oven and bake for 25–30 minutes, until the chicken is cooked through. Large breasts may need an extra 5–10 minutes.

Serving

Serve the chicken breasts with the tomato sauce from the dish. Goes well with rice, pasta, or just a slice of bread and a green salad.

Notes

  • The chicken breasts can be pounded a little flatter with the heel of your hand before going into the dish — this gives more even cooking.
  • Fresh basil gives the best result, but dried works too. Add fresh basil after baking for more aroma.
  • Add olives, capers, or mozzarella on top for a more Italian character.
  • This dish also works as breaded chicken schnitzel: boneless skinless chicken breast breaded and fried like a Wiener schnitzel, 4–5 minutes per side.
  • Suitable for freezing for up to 3 months.