Baked Chicken Breasts With Tomatoes and Cheese
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless, boneless chicken breast halves, about 1 pound total weight
- Freshly ground pepper to taste
- 2tablespoons olive oil
- 1teaspoon finely chopped garlic
- ¾cup bottled thinly sliced sweet pepper slices without salt
- 1cup chopped canned no-salt tomatoes
- 1teaspoon dried crumbled oregano
- ¼teaspoon dried hot red pepper flakes
- ¼pound grated no-salt cheese such as Gouda, about 1½ cups
Nutritional analysis per serving (4 servings)
310 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 33 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Sprinkle chicken pieces with generous grinding of black pepper.
- Step 3
Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
- Step 4
Transfer chicken pieces in 1 layer to baking dish.
- Step 5
Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
- Step 6
Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.
Private Notes
Comments
Couldn't find salt-free gouda, used salt free mozzarella instead.
I sauteed some sweet onion and red onion with the peppers, tomatoes and garlic. I didn't have a bottle of sweet peppers so I used a fresh sweet pepper. It was great. Will definitely make this again.
Couldn't find salt-free gouda, used salt free mozzarella instead.
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