Tomatoes with chicken



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1 chicken breast fillet
2 tin of tomatoes
3/4 spoons of tomatoe puree
chopped pepper
mixed herbs
handful of grated white cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the chicken in an oven dish and pour the chopped tomatoes over the top.

Mix the tomato puree into the dish, add the chopped pepper, herbs and garlic and cover with a lid.

Cook for 45 minutes to 1 hour.

When cooked, serve the chicken on your plate and pour a layer of tomatoes and sauce from your dish over the top, add the cheese, then more of the tomatoes and sauce on top of the cheese.

Serve with pasta, rice, chips, potatoes or salad.