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Chicken with Tomatoes and Zucchini




Source of Recipe


Simple Daily Recipes
Chicken with Tomatoes and Zucchini


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1 (28 ounce) can San Marzano whole tomatoes, No Other Will Do (considered a specialty food item, but I get them from Brookshire�s here in deep East Texas, 2 hours from Dallas-nuf said)
1/2 small yellow onion, diced
1/4 large red bell pepper, diced
2 tablespoons good olive oil
2 large garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
Use either an immersion blender or drink blender to puree tomatoes, set aside. In a medium pan over medium heat, cook onion, bell pepper in olive oil until soften. Add in garlic, cook 2 to 3 minutes, careful not to burn the garlic. Pour in pureed tomatoes and add dried spices. Cover with lid, allow for stream to escape. Bring to a boil, reduce heat to a simmer and cook for 20 minutes. Stirring occasionally.

In the meantime, preheat the oven to 425F degrees and prep the veggies and chicken.

3 zucchini, sliced lengthwise, 1/2 inch slices
remaining 3/4 red bell pepper, cut into 1/2 inch slices
Romano cheese, thinly shredded
good olive oil
salt & fresh ground pepper
2 skinless, boneless chicken breasts, cut lengthwise in half, then each piece is cut lengthwise in half again to make thinner, evenly sized strips
4 slices of uncooked bacon, cut in half
Use a 13 inch by 9 inch casserole dish sprayed with nonstick cooking spray. Toss the zucchini and bell pepper slices with a little olive oil right in the dish then spread evenly. Season generously with salt & pepper. Add a layer of Romano cheese.



Next, lay the chicken strips across the zucchini, then lay a piece of bacon over each chicken strip. Bake 20 minutes.



Now it�s time to remove the homemade tomato sauce from the heat. CAREFULLY CAREFULLY puree the sauce with an immersion blender or pour into a drink blender and process until smooth. Pour sauce all over chicken and veggies, covering everything. Return to oven for 20 more minutes of baking.