Sunday, November 28, 2010

Roasted Chicken with Tomatoes and Corn

Absolutely delicious! I halved the recipe (I would say it feeds a family of 4 halved). I'm posting the original though. So do what you see fit for your family :)

What you need:
  • 2 cans (28 oz. each) stewed tomatoes, undrained (I used diced)
  • 2 cans corn, drained
  • 2 large onions, cut into wedges
  • 1/2 cup Italian dressing, divided
  • 10 bone-in chicken breasts (3 lbs.)
  • 1 pkg. (8 oz.) sharp cheddar cheese, shredded
  • 2 tbsp. chopped cilantro
(My camera likes to be dumb with my computer, unfortunately my software doesn't work for Windows 7 and stupid Nikon hasn't come out with a software that WILL work for my camera *eye twitch* So I'm missing pictures that were lost in the transfer.)

**Preheat oven to 375.
**Combine tomatoes, corn, onions, and 1/4 cup dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans.

Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat.

Top tomato mixture in each pan with 5 of the chicken breasts (I used some big ole chicken breasts and I halved the rest of the recipe - so don't be confused by that). Bake 45 minutes or until chicken in cooked all the way through (165 degrees).
**Transfer chicken to serving platter; cover to keep warm.
**Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended.
Serve with the chicken.

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