The secret to this oh-so-tender chicken is to brine it for an hour before cooking. I have never brined anything and was not sure if it was even necessary, but Oh BOY! What a difference the brine made.
Roasted Chicken Breasts with Tomato/Veggie Sauce
1/4 kosher salt
4 boneless, skinless chicken breasts
2 zucchini, sliced
about 4 tbs olive oil
1/2 onion, diced
2 cloves garlic, minced
1 can Rotel tomatoes with jalapeno (optional- leave it off if you don’t like the heat)
1 can petite diced tomatoes
1 jar marinated artichoke hearts, drained
about 2 tbs dried basil
about 2 tbs dried oregano
ground black pepper to taste
sea salt to taste (for the veggies)
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1. To brine the breasts, add 2 cups hot water and 1/4 cup kosher salt to a large bowl. Stir until the salt has dissolved. Then add 2 cups cold water and the chicken breasts. Cover and refrigerate for 1 hour.
2. Preheat oven to 400 degrees F. Remove chicken from brine and pat dry.
3. Spray an oven proof dish with olive oil. Place chicken in the dish.
Drizzle olive oil over the chicken then sprinkle dried oregano and pepper on to it. Bake for 20 minutes.
NOTE: As the chicken is baking for the first round, prepare the tomato mixture.
1. Drizzle olive oil into a large skillet and heat over a medium-high flame. Add the sliced zucchini and the onions. Saute until both just barely start to look slightly translucent.
2. Add garlic and sea salt and cook for an additional minute.
3. Add tomatoes, artichoke hearts and dried basil. Simmer for 20 minutes.
By now, your chicken should be finished with it’s first 20 minute cooking session.
1. Take the chicken out of the oven, top it with grated mozzarella and Parmesan cheese. Return to oven to cook another 15 minutes or until the meat thermometer reaches 165 degrees F.
Packed full of flavor this is one of those recipes that is so easy that even I can prepare it. Both pretty and delicious, you could serve this meal to your guests and they would be completely satisfied. The dish is loaded with veggies and would be great for either lunch or dinner. Now I call that versatile!