Preheat the oven to 200 C.
Heat two tablespoons of olive oil in a pan with
a thick bottom.
Add half the onion and half the garlic and cook
for four minutes on low heat until they are
softer and will smell nice.
Make sure they are not brown.
Cut now the tomatoes into pieces and add the
thyme to the onion mixture.
Bake for two minutes, stirring frequently.
Put the lid on the pan and simmer the tomatoes
in fifteen minutes until soft and release their
moisture.
Put the blender in the pan and mash everything
to a nice smooth sauce.
Let it if needed up to ten minutes boil down to
the thickness is good.
Add the sauce very sour a teaspoon of sugar.
Divide the remaining olive oil in the baking
dish.
• Rub the chicken pieces with salt,
freshly ground pepper and Italian seasoning.
• Place the chicken pieces in the dish
and pour the tomato sauce just made it.
Cover the chicken with mozzarella slices and
sprinkle with oregano or parsley and Parmesan
cheese.
Slide the dish in the oven.
Bake the chicken in half an hour cooked and let
the cheese golden brown.
Originally Submitted
5/13/2016
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