Ingredients:
8 chicken breasts
5 fresh tomatoes, diced or 1 (800 g) cans tomatoes, drained and flesh diced
3 -4 cloves garlic, crushed
1 medium onions, chopped
1/2 teaspoon salt
1/2 teaspoon sugar
ground pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
3 tablespoons chopped fresh parsley
1/2 cup grated low-fat cheese ( I prefer tasty)
Directions:
Arrange chicken in an ovenproof dish.
They should not overlap.
In a bowl combine everything else but the cheese.
Mix well.
Cover the chicken with the mixture.
Cover with foil.
Leave this until you want it, it works well if you do it in the morning but it is not necessary.
Bake at 180C for 45 minutes.
Remove foil.
Sprinkle with cheese and bake for 15 minutes.
The cheese does not need to brown unless you really want it to, I like it just oozy.
Serve one breast per person on rice or pasta or couscous.
Even mashed potato could be nice although I’ve never tried it.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.