Easy Tomato Chicken
| METRIC | INGREDIENT | IMPERIAL |
| 15 ml | oil | 1 tbsp |
| 1 kg | chicken breasts, boneless & skinless | 2 lb |
| 1 | can diced tomatoes, undrained (28 oz / 796 ml) | 1 |
| 2 | onions, chopped | 2 |
| 125 ml | sherry | 1/2 cup |
| 2 | juice of lemons | 2 |
| 45 ml | minced garlic | 5 tsp |
| 2 | cinnamon sticks | 2 |
| 1 | bay leaf | 1 |
| 2 ml | pepper | 1/2 tsp |
| 455 g | egg noodles, cooked | 1 lb |
| 125 ml | feta cheese | 1/2 cup |
In large skillet, heat oil over medium heat until hot. Add chicken and cook to brown on both sides, 2 to 3 minutes per side. Set aside. In a medium bowl; combine tomatoes with juice, onions, sherry, lemon juice, garlic, cinnamon, bay leaf and pepper. In a lightly greased baking dish; add chicken and tomato mixture. Cover and bake in preheated 350 F (180 C) oven for 45 minutes or until chicken is cooked through. Remove cinnamon sticks and bay leaf. Serve chicken and sauce over hot noodles sprinkled with feta cheese. Servings: 6 |