You ever listen to the declaring “tastes like rooster,” and surprise why that is? Because hen doesn’t genuinely style like substantially in specific, which can make it a capture-all canvas for describing other things that do not flavor like just about anything. Still, chicken is a lean meat, and its blank slate taste will make it a ripe opportunity for creating a masterpiece on your palate.
Here’s the very good news: this recipe is for a hen that does flavor like a little something really tasty. This baked chicken breast recipe will have you roasting the meat with tomatoes and capers, then olive oil bastes the hen in a savory broth this will continue to keep the meat moist and finally present it with both of those a chunky, textured topping and an intensely satisfying sauce to pour all above the top. Plus, you are going to save a lot more than just calories—you’ll preserve time on cleanup! We have made it so you can pull all this off in a one baking dish, but we extra the foil in there to catch all the drippings—and then you can spare oneself the submit-dinner cleanup as nicely! It’s a gain-win.
4 boneless, skinless hen breasts (4–6 oz every single), pounded to uniform 1⁄4″ thickness
Salt and black pepper to taste
1 pint cherry tomatoes or 2 cups chopped tomatoes
1⁄2 crimson onion, diced
1⁄4 cup green olives, pitted and chopped
1⁄4 cup pine nuts
2 Tbsp capers
2 Tbsp olive oil
Thinly sliced clean basil (optional)
How to Make It
- Preheat the oven to 450°F. Time the hen with salt and pepper.
- Acquire 4 massive sheets of aluminum foil and fold every in fifty percent, then fold up about 1″ of each facet to make 4 trays, every single substantial plenty of to comfortably keep a hen breast. Put a breast on just about every piece of foil.
- Mix the tomatoes, onion, olives, pine nuts, capers, and olive oil with a few pinches of salt and pepper in a mixing bowl.
- Top rated the chicken breasts with the combination.
- Area the rooster trays on a baking sheet and bake for about 15 minutes, until the hen is cooked by. Provide with the tomato mixture and any amassed juices from the foil drizzled on leading.
- Garnish with basil if working with.
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