Lemon Poppy Seed Pound Cake

Tuesday, September 18, 2012

Baked Chicken

Tonight we were going to grill.  Well, constant rain 
changed our plan!  
With all the fresh tomatoes and peppers from 
the garden, I decided
to make a chicken bake with them.  
It was really good and very
"comforting" on this cold rainy evening.
Submitted by Lisa
Source: Lisa

6 Chicken Breasts with skin and bone
3 tomatoes (or canned chopped tomatoes)
1 pepper
1 onion
5 cloves garlic
2 tsp thyme
salt/pepper to taste

* In a large baking pan, place the chicken breasts, and top with chopped, seeded tomatoes, chopped peppers, and rough chopped onion and garlic.
* Drizzle a little olive oil over the chicken breasts
* salt and pepper the whole pan
* Sprinkle the Thyme onto the chicken breasts

*cover with foil and place in a 425 degree oven for about 1hr and 15 min.  Take the foil off, remove the vegie mixture with a slotted spoon and place in a bowl, set aside.
* Remove the liquid and place in small pot, turned onto medium.
*Return the chicken to the oven with no foil and let it brown up.

*If desired, take an immersion blender and lightly blend the vegies. (my kids won't eat them in chunks)

* With the juices, make a gravy.  (take about 1 cup cold water and 2 heaping teaspoons of flour,  whisk that together, then whisk into the juices.  Cook and stir until thickened, remove from heat)

*When the chicken is browned, spread the vegie mixture onto a platter and place the chicken on top.

Serve with either mashed or baked potatoes.

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