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Tomato chicken bake

May 9, 2011
by Erin B

9 boneless skinless chicken thighs
1 1/2 cups cherry tomatoes, cut in half*
1/8 cup capers
1/8 cup kalamata olives sliced
20 fresh basil leaves coarsely chopped
1 cup mozzarella shredded
2 Tablespoons olive oil

– Preheat oven to 350F
– Unravel the chicken thighs and lay flat in a 9×13 inch pan
– toss everything else in a bowl and pour as evenly as possible over the chicken.
– cover tightly with tin foil
– bake for 40 minutes, then remove foil
– bake another 10 -15 minutes until chicken is done and cheese is bubbly

Serve with linguine:
– boil water in your biggest pot (4 cups for every 100g (4 oz) of pasta)
– add 2 tablespoons of salt so the water tastes like saline
– cook for just under 10 minutes
– trust me on using a lot of water

and veggies and dip or salad.

I have started putting out a plate of cut veg when I start cooking for Toddler girl to snack on while I cook.  She won’t EAT veg, but if she is stealing them when I’m busy…. that’s different.

*if you garden, I high recommend Sweet million tomato plants.  The tiny tomatoes are so good and you really seem to get millions.  You can freeze them on a cookie sheet then transfer them to freezer bags.  They work really well added to soups or this.

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