Easy prep and full of flavor. Start to finish: 30 minutes +/-
Ingredients
- 1 28-ounce can whole peeled tomatoes, drained
- 4 cloves garlic crushed
- 4 sprigs thyme, oregano or rosemary oregano or rosemary
- ½ teaspoon crushed red pepper flakes optional
- Salt & pepper
- 4 large boneless skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons olive oil
- 1 ounce Parmesan plus about 2 tablespoons for garnish
- ½ cup parsley or basil coarsely chopped (optional)
Instructions
- Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
- Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
- Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
