Fresh Tomato Chicken

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Total Time
1hr 10mins
10 mins
1 hr

This is a really quick quick dish. It does benefit from a long marinade but can cope without it. I like the pantry aspect of it, in that I almost always have all of the ingredients required.

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  1. Arrange chicken in an ovenproof dish.
  2. They should not overlap.
  3. In a bowl combine everything else but the cheese.
  4. Mix well.
  5. Cover the chicken with the mixture.
  6. Cover with foil.
  7. Leave this until you want it, it works well if you do it in the morning but it is not necessary.
  8. Bake at 180C for 45 minutes.
  9. Remove foil.
  10. Sprinkle with cheese and bake for 15 minutes.
  11. The cheese does not need to brown unless you really want it to, I like it just oozy.
  12. Serve one breast per person on rice or pasta or couscous.
  13. Even mashed potato could be nice although I've never tried it.
Most Helpful

5 5

Very, very good, I cut the recipe down for 2 prople, Also used a can of stewed tomatoes and add a little of the spices especially cumim and bay leaf, as the stewed tomatoes has a lot of the spices already in them. I used monterey Jack cheese this was very good.

4 5

Two out of three of us enjoyed this (but the third is a bit picky anyway). I used thighs and legs, stacked them in a narrow but deep plastic container with a lid, poured the veggie/spice mixture over, covered and stuck it in the fridge at dinner time on Tuesday and baked it Wednesday night. I was really surprised that it really didn't need any additional salt - I'm a salt addict. We'll definitely be making this again when our picky third party has other plans. :)

4 5

This was good! I had to use garlic powder and left out the onion since I apparently need to hit the grocery store again. Very nice with mashed potatoes. Thanks!