Thursday, June 3, 2010

Chicken and Tomatoes

What to do when you have tomatoes coming out the yingyang?
Figure out a way to incorporate them into a dish. So we're using four boneless, skinless chicken breasts.
And we're going to marinate them in about a half of a bottle of this for a half hour or so.
I'm telling you, you have to try this stuff, it's like Italian crack. We use it every chance we get.
Preheat your oven to 350. You will also need these.
After they are through marinating, place them and the marinade in a lightly oiled baking dish that has a lid.
Coarsely chop up four fresh tomatoes and cover the chicken with them. Or you could use a can of diced tomatoes.
Generously add black pepper and Italian seasoning and bake covered in a 350 degree oven for twenty minutes.
Remove and grate a little Asiago cheese over the top and cook for another twenty minutes or until done.
Add chopped basil leaves.
And you're done.
Be sure to spoon some juices over the top.


  1. This was awesome and so easy.

  2. Looks d-lish! I'll definitely try this one soon. Though it'll be some time before my tomatoes are in (if ever, I've got a crop devastation going on...blight or something).

  3. I am eating the leftover of this right now and it's freakin AWESOME!

  4. I made this on Sunday and it was excellent. Just had a piece leftover tonight and it was every bit as good. Mmmmmm...