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| Baked Chicken Breast with Balsamic Tomato Puree |
"This is this sort of brief, scrumptious baked chook recipe. Season to taste. I served mine with rice pilaf, however pasta additionally works."
Ingredients :
- 1 (16 ounce) can crushed tomatoes
- half small white onion, thinly sliced
- three tablespoons balsamic vinegar
- half teaspoon floor cumin
- 4 skinless, boneless fowl breast halves
- half tablespoon Italian seasoning
- half of tablespoon lemon pepper seasoning
- 1/2 teaspoon garlic salt
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 40M |
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- Preheat the oven to 350 tiers F (a hundred seventy five tiers C).
- Combine overwhelmed tomatoes, onion, vinegar, and cumin in a small bowl.
- Place fowl breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on pinnacle.
- Bake inside the preheated oven until chicken is no longer pink inside the middle and the juices run clean, approximately half-hour. An immediate-examine thermometer inserted into the middle should read at least 165 degrees F (74 levels C).
Notes :
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