Today's the first round of Iron Chef Mom for 2013! This week's secret ingredient is tomatoes, one of my absolute favorite ingredients to cook with. They're just so versatile, who doesn't love tomatoes?
This meal was real simple, but packed with flavor. As I was preparing the chicken, I realized how little I actually cook chicken in the oven! I've become so used to the Crockpot now, especially with chicken. The slow cooker directions are included at the bottom as well. The tomatoes taste amazing!
Easy Tomato Baked Chicken
1 lb chicken pieces, I used thighs
3/4 cup zesty Italian dressing, divided
2 (14oz) cans diced tomatoes with garlic, basil, and oregano, drained
1/2 tsp garlic powder
1/4 cup parmesan cheese
white rice (if desired)
Pour 1/4 cup dressing over chicken and place in refrigerator to marinade for at least 30 minutes. Remove chicken from marinade and place in the bottom of a 9x13 baking dish (discard used marinade). In a separate bowl, combine both cans of drained tomatoes, 1/2 cup dressing, and garlic powder. Pour tomatoes over chicken. Sprinkle with parmesan cheese. Bake at 425 for about 40 minutes or until internal temperature reaches 165 degrees. Serve chicken alongside rice topped with tomatoes. If using a crockpot, arrange chicken and tomato mixture the same as above and cook on low for 6 hours or high for 3 hours.