Spice And Herb-baked Tomato Chicken
From sitbynellie 12 years ago
- 1 hour 50 minutes to make
- Serves 4
Meant as a tribute to Pat LeClare, who gave me more chicken recipes for my repertoire than any other cook I know. I meant to cook something different else last night; stick a bunch of chicken breast fillets in a cooking bag, throw in the commercial store-bought spice mix, and bung it in the oven. Read more Until I read the ingredients on the pack! It had so much sugar in it - no good for me! I thought I would copycat the recipe, and tweak it. Ended up with something else altogether. I hope this works for you - it is easily the tastiest (yet at the same time healthy) dish I've made in a while. See less
Ingredients
- 1½ tsps. cornflour shopping list
- 1 tsp. dried marjoram shopping list
- 1½ tsps. dried parsley shopping list
- 1 tsp. dried basil shopping list
- 1 tsp. dried oregano shopping list
- ½ tsp. dried thyme shopping list
- ½ tsp. ginger powder shopping list
- 2 tsps. garlic powder shopping list
- 1 tsp. mild paprika shopping list
- 1½ tsps. onion powder shopping list
- a pinch of cayenne pepper (or more if you like it hot!) shopping list
- 1 tbsp. nutritional yeast (optional) shopping list
- 1 tsp. fine sea salt shopping list
- ¼ tsp. ground black pepper (I used ready-ground) shopping list
- 2 tbsps. vegetable or groundnut oil shopping list
- three-quarters 14-oz. can chopped tomatoes shopping list
- 1 cup chicken stock shopping list
- 4 medium-sized skinless chicken breast fillets shopping list
How to make it
- In a small bowl, combine the cornflour, marjoram, dried parsley, dried basil, oregano, and dried thyme (or just use 5 tsps. ready-made dried herb mix of choice, instead of the individual dried herbs).
- Add the ginger powder, garlic powder, mild paprika, onion powder, cayenne pepper, nutritional yeast (if using), salt and pepper, and mix all together well.
- Add the oil. Stir well together to form a rough paste. See Photo
- Add the tomatoes and stock, and stir well to form a good quantity of sauce. Pour into a large bowl or a Ziploc bag, (I used the roasting bag I'd intended to use. See Photo
- Put in the chicken breast fillets. Use the bag to 'massage' the sauce around the flesh. You can put a few shallow cuts in the meat if you like, but I didn't. Let sit for about 1 hour.
- Preheat oven to Gas Mark 4/350°F. Adjust oven rack so that the chicken is dead centre of the oven.
- Pour everything into a baking dish just large enough to hold all four chicken fillets side by side, not overlapping See Photo. Put in the oven and cook for 12½ minutes. Take the chicken out, and using tongs, turn the chicken fillets over, switch the places of the chicken pieces, and turn the dish 180°. This is to ensure they all warm up evenly at the start. Put back in for another 12½ minutes. Take out again, turn the fillets back over, and stir the sauce, basting the chicken with it. Test temperature with thermometer. (At this point I didn't think it was cooking fast enough so I turned the oven up to Gas Mark 5/375°F and gave it another 25 minutes). Test again with a thermometer, or just cut one open at the thickest bit to check the done-ness.
- Note: Because of my disorganization, by the time I started cooking, the chicken was at room temperature (18°C-64°F) - it had been out of the fridge for 2 hours. Next time I cook this I will give it 25-30 minutes at Gas Mark 5 all the way, turning the fillets as above. If the starting temperature is less than room temperature, a longer time will of course be necessary.
- Minimum internal temperature should be at least 165°F/75°C, or when cut open, should show no pink.
- Serve with sides of choice.
People Who Like This Dish 7
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