Recipe: Spicy Italian-Esque Chicken

This chicken is hot, warm and cheesy all in one. In fact, it’s the perfect dinner for a cold winter night.
What You Need:
Boneless skinless chicken
Approximately 7 to 10 cherry tomatoes
Slices of onion
Handful of spinach
¼ of a green pepper
Jarred tomato sauce
Slice of cheese (I used Swiss but Parmesan or gorgonzola would also work well)
Frozen broccoli (or broccoli that has already been cooked)
Olive oil
Garlic powder
Red pepper flakes
Oregano
Chili powder
Black pepper
Non-stick spray
To Prepare:
Begin by heating your oven to 400 degrees then start cutting all of the vegetables for the sauce. Slice cherry tomatoes in half, cube the green pepper and slice the onion thinly if not already done so.
Drizzle a bit of olive oil (or use the non-stick spray) in a pan and place all cut veggies as well as spinach in to cook. Sauté on medium heat until all vegetables are soft. Sprinkle on a bit of black pepper, oregano, garlic powder, chili powder and red pepper flakes.
Continue to cook on low heat while you prepare the chicken. Place chicken in a pan with a bit of non-stick spray and cook for one minute on each side. The chicken will not be cooked, just heated and seared.
Lightly spray a baking dish and place the chicken inside. Spoon about three tablespoons of jarred sauce onto the chicken then top with the prepared vegetables. Place a slice of cheese on top of everything.
Bake the chicken in the oven for 20 to 25 minutes or until the chicken is thoroughly cooked and completely white inside.
About five minutes before the chicken is finished cooking, drizzle olive oil into a skillet. Add broccoli and heat over medium heat. Sprinkle with red pepper flakes, oregano and a bit of chili powder. Mix and continue to cook until chicken has completed cooking.
Remove chicken from oven, serve broccoli on the side and enjoy! 
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