Tomato Chicken with Jasmine Rice
This recipe was sent to rachaelray.com visitor Christina Sokolowski. She describes her dish as, “A seriously aromatic baked chicken and tomatoes served over jasmine rice.”
- 4-6 bone-in chicken breasts-skin removed
- salt and pepper
- 3 cans of roasted garlic diced tomatoes (15 ounces each can)
- 3 garlic cloves-crushed
- marjoram to taste
- 1/4 cup olive oil
- jasmine rice
Pre-heat oven to 350-400°F
Place chicken in 13×9 baking dish sprayed with cooking oil such as Pam.
Season chicken with salt and pepper.
In bowl, mix tomatoes, garlic,marjoram and olive oil.
Pour over chicken. Season with a bit more salt, pepper and marjoram.
Bake at for an hour or until done.
Prepare rice according to package directions. Serve chicken and sauce over rice with a green vegatable.