Ingredients
- 4 small boneless skinless chicken breasts (about 1 lb or 450g in total)
- 1 thinly sliced red onion
- 3 chopped fresh tomatoes (or a 14 oz/400g can of tomatoes, drained)
- 1/4 cup (60ml) balsamic vinaigrette
- 3 sliced button mushrooms
- 1 minced garlic clove or 1/4 teaspoon garlic powder
- Handful of shredded mozzarella
- 2 tablespoons grated parmesan (optional)
- Fresh parsley and chives, for garnish (optional)
Method
- Preheat oven to 425F (220C).
- Spread the onions on to the bottom of greased 13 x 9 inch baking dish.
- Put the chicken on top.
- Mix together the tomatoes, mushrooms, dressing and garlic.
- Pour this over the chicken and sprinkle with the cheese(s).
- Bake for half an hour or until the chicken is done and no longer pink in the center.
- The chicken should be 165F (75C) in the thickest part.
- Serve hot, with a parsley and chive garnish if liked.