Tuesday, 21 August 2007
Tomato Lemon Chicken Bake
I have lots of tasty grape tomatoes this year from only 1 plant, Cupid is the name
of the cultivar.
Will grow this tomato again .
With all the grape tomatoes this one plant is producing looked for a recipe to use up some of my bumper crop.
Found a Mediterranean style dish in a magazine,
and adapted it to what I had in the house.
Lots of times recipes look good but don't measure up, this one
was yummy, lots of flavour, good for low carb diets and pleasing to the eye.
It was quick to prep and quick to cook. Looks good I think and would be a good company dish.I served it with a simple tossed salad in keeping with low carb. Rice would make a nice addition to help soak up some of the lemony broth it made.
This recipe is a keeper.
Tomato Lemon Chicken
1 pt. grape tomatoes
2 small zucchini, sliced on the bias ( did not have any can you believe that?)
1/2 to 3/4 cup of black olives, Kalamata is what I used but any kind would do
Juice and zest from 1/2 of a lemon
3 TBSP capers ( did not have any so omitted them)
8-10 sprigs fresh thyme or 1/2 tsp. dried thyme
1/4 cup olive oil
1/2 thinly sliced Spanish onion
4 boneless skinless chicken breasts
Preheat oven to 450.
Toss all ingredients except chicken with the olive oil in a 2 qt. casserole .
Place chicken on top of vegetables spoon some of the vegetables and juice on top of chicken.
Season with salt and pepper.
Put a lid on dish.
Bake for 25 to 30 minutes until chicken is cooked through.
Topped with some fresh parsley from the garden.