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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.