Thursday, August 1, 2013

Simple Italian Chicken Bake


4-5 Roma tomatoes cut into chunks
Two sliced cloves of garlic
Can of artichoke hearts sliced
A few tablespoons of extra virgin olive oil
A generous amount of Salt & Pepper
1 teaspoon of sugar
2 tablespoons of Arrowroot Powder   ( you may use flour if you are not Paleo)                                                               4-6 Boneless skinless chicken breasts (that are generously seasoned with S&P)
1 cup shredded low-moisture Mozzarella cheese
Fresh basil julienne for garnish


Preheat over 350 degrees

Mix tomatoes, garlic, artichoke hearts, olive oil, salt and pepper, sugar and Arrowroot powder in a bowl. Set aside.  Tenderize chicken by slightly pounding beasts without flattening. Salt and pepper each side of chicken breast. Place chicken breast in greased baking dish. Take tomato mixture and spread around sides of chicken. Bake for 15-20 minutes until almost cooked through. remove and sprinkle each chicken breast with shredded mozzarella. Turn oven to broil on hi, and place chicken below broiler. Remove when cheese is melted, and slightly brown. Garnish with fresh basil. Let stand for 5 minutes to redistribute juices back into chicken. Serve. 

*Arrowroot powder serves as a thickener like corn starch, and in this case to help thicken extra liquid from chicken. I recommend arrowroot powder over corn starch, or flour if available.

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