Italian Baked Chicken
The herby tomato and mushroom sauce sweetens up the dish and the added feta gives this meal a fresh Mediterranean style – perfect for a summer’s eve.
Italian Baked Chicken The herby tomato and mushroom sauce sweetens up the dish and the added feta gives this meal a fresh Mediterranean style – perfect for a summer’s eve. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 40min |
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Ingredients
- 15ml olive oil
- 1 onionpeeled and sliced
- 2cloves garliccrushed
- 2cups mushroomschopped
- 1can chopped and peeled tomatoes
- 2teaspoon italian dried herbs
- 4 chicken breast filletssliced
- 1teaspoon chicken spice
- handful fresh parsleychopped
- 2wheels feta cheese
- salt and black pepperto season
Instructions
- Place your oven safe casserole dish on the stove top, heat the oil and sauté the onion and garlic. Add the mushrooms and allow cooking.
- Then add the can of tomatoes, add a tablespoon or so mixed dry herbs, mix and remove from heat.
- Season the chicken breasts with dry rub or spice and arrange it on top of the sauce, chuck it in the oven and bake for about 40 minutes at 180 degrees Celsius.
- About three quarters through baking time, remove the casserole and sprinkle crumbled feta over the top with some of the chopped parsley.
- Return to oven to finish baking time. Remove, serve with cooked rice and garnish with more fresh parsley,