30 Minute Baked Chicken & Italian “Salsa”
Here’s another chicken recipe comin’ at ya! Of course you can make this with pork chops, fish, or steak. It’s really all in the topping. Quick, easy light and fresh! I love using baby heirloom tomatoes here. The color is just so inviting and beautiful! Use whatever tomatoes you have on hand too. I bake this dish so the tomatoes get a little char to them(you know that’s how I like it) to bring out their sweetness! Feel free to play with the herbs here, but they should be fresh.
This is quick and easy! ready in 30 minutes! Just season the chicken top with the “salsa” and bake!
This recipe is all about freshness and the flavors of summer-even if we aren’t quite there yet!
Easy Baked Chicken & Italian "Salsa"
Servings 8 servings
Ingredients
- 1/4 cup olive oil
- 1 pound cherry heirloom tomatoes halved
- salt & pepper
- 3 cloves garlic sliced
- 1 small onion chopped
- 2 tablespoons fresh herbs such as rosemary,, basil, oregano, thyme, parsley and bay leaf chopped
- 8 chicken cutlets or 4 chicken breasts halved
- 1 teaspoon garlic salt
Instructions
- Pre-heat oven to 375 degrees.
- Halve the cherry tomatoes.
- Chop garlic & onion. Chop the herbs.
- Combine all the ingredients except chicken and garlic salt in bowl. Toss to combine.
- Place chicken on a large baking pan. Season chicken with garlic salt.
- Top chicken with the slasa.
- Bake for 20 minutes.
- Remove from the oven.
- Serve!
