Jodie Fitz

Directions Ingredients 1. Preheat the oven to 375°. 2. Cut the chicken in half lengthwise to created thin filets. Lightly pound the chicken. 3. Stir the onion powder and sea salt together. Rub it onto the chicken filets, both sides. 4. Place the filets onto a nonstick baking sheet coated with the nonstick cooking spray. 5. Rinse the tomatoes. Cut the tomatoes in half and place them in a bowl. 6. Peel, slice and finely dice the onion. 7. Stir the onion, tomatoes, minced garlic, olive oil and Italian seasoning together. 8. Pour the mixture on top of the chicken. 9. Bake for 35-40 minutes. 10. Garnish with shaved Parmesan cheese before serving. • 4 - 5 pounds of boneless, skinless chicken breast • 16 oz canned tomatoes • 1 pint of red tomatoes • 1 large sweet onion • 2 cloves of garlic, minced • 1/4 cup of olive oil • 1 tablespoon Italian seasoning • 1 1/2 teaspoons onion powder • I teaspoon sea salt • Nonstick cooking spray

TIP FROM JODIE

Pairing: Bruschetta Chicken goes perfect with oven roasted asparagus and risotto. S S

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