Chicken and Tomatoes

Another great way to prepare chicken is with tomatoes.  Over the years, I have found many chicken recipes that include tomatoes from soups and stews to slow cooker dishes.  This recipe is similar to a Chicken Parmesan but is baked in the oven. I found it online at the Taste of Home website.  We enjoyed this meal for dinner, and it can be adapted to prepare for a large group or for a “just for two” meal.

Here is how I prepared the dish.  Gather these ingredients:  1/2 cup flour, 1/2 cup egg beaters, 4 boneless and skinless chicken thighs (or chicken breasts), 1/4 cup Parmesan cheese, 1/4 cup Panko breadcrumbs, 1 tablespoon margarine, 1 can diced tomatoes, dried basil, salt and pepper to taste.

Preheat the oven to 375 degrees.  Dip the chicken in the flour, then the egg.  Place in a greased baking dish.  Mix the cheese, bread crumbs, and melted margarine.  Sprinkle over the chicken.  Cover with foil and bake for 30 minutes.  Uncover, and bake for 10-15 more minutes or until almost done.  Drain and then toss the tomatoes with basil, salt and pepper.  Spoon over the chicken and bake another 10 minutes or until hot.

The tomatoes could also be heated on the stovetop and simply served with the chicken or added already heated to the dish and returned to the oven for the remainder of the cooking time, or just combined for serving.

I prefer the taste of chicken breasts over thighs, but both work equally well in this dish. This is a great tasting dish that can become a family favorite.

 

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