From the Experimental Kitchen: Baked Chicken with Tomatoes and Onions

[serinde]

Or, "Pollo al Forno col Pomodoro Fresco e la Cipolle". Maybe. I think. I MADE IT UP.

Trying to come up with something that is a) South Beach compliant and b) I actually wanted to eat, I let myself be inspired by Happy New Cookbook. I chopped half a yellow onion and two garlic cloves, and let them slowly cook in a bit of olive oil. When the scent was pretty well filling up the room, I dumped it all over the three boneless, skinless breasts in an 8X8 baking dish, ground some pepper over top, covered with foil and put in a 350 deg. oven.

Meantime, I peeled two vine-grown tomatoes (still a pain in the ass) and chopped them coarsely.

About 5 minutes before I figured it was done, I raised the oven to about 380, removed the foil, and put the tomatoes over top. (Only then it cooked for maybe 10-15 minutes because I got involved with laundry.)

I meant to add basil, but I forgot. It was still pretty good.

Comments

[xlerb.livejournal.com]

Oh, speaking of the two sizable red onions I diced to go with *my* three boneless skinless chicken breasts given up to the cause of science this evening: Thank you (and any conspirators) for the knife; I'm definitely enjoying it.

(The less said about the cup and a half of vinegar, the better. I mean, *I* like the result, but....)

[syringavulgaris.livejournal.com]

Slice in good health!

[spride.livejournal.com]

How are you peeling the toms? Crosscut on the bottom, boiling water 30 secs, cold water, peel from the crosscut?

[syringavulgaris.livejournal.com]

No, I was just taking a peeler and having at. I thought of parboiling them quick to expedite matters, but I wasn't sure if that would mess up the flavor/consistency.

[lillilah]

As far as I know, the boiling trick is considered the way you are supposed to peel tomatoes (TM). I could be wrong, but that was my impression.

[syringavulgaris.livejournal.com]

This is me waiting for Dave to add a "DOIN IT RONG" lolcat to my post.