Oven Baked Chicken with Italian Seasoned Tomato Sauce

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

This effortless meal from the oven features chicken breasts baked in an Italian-seasoned tomato sauce and it came out super moist, tender and it's on the table in just 30 minutes. It is high in protein and low in fat, but fabulous in flavour.

2 Skinless, boneless chicken breasts, about 400 g Salt to taste if desired Freshly ground pepper to taste 1/2 tbsp Olive oil 400 g Pureed tomato 100 ml Chicken broth 60 ml Fresh cream 1 clove Garlic, peeled and pressed 1/2 tsp Italian seasoning 50 g Black olives, halved Italian parsley, chopped

1. Preheat oven to 180C/350F. Brush a baking pan with olive oil.
   
2. Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper. Place the chicken in the prepared baking pan.
   
3. Combine together the pureed tomato, chicken broth, cream, pressed garlic, Italian seasoning, black olives and parsley. Season with salt and pepper.
   
4. Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through. Sprinkle the chicken with some shredded mozzarella cheese if desired and some more fresh parsley.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

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Quinoa Salad with Chicken, Snap Peas and Mango

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

This deliciously light yet satisfying quinoa salad with poached chicken breast, mango, and snap peas is quick and easy to prepare. It is high in vitamin, fiber, protein and low in calories, and any leftovers would make a great lunchbox filler.

Quinoa Salad with Chicken, Snap Peas and Mango

adapted from taste

1 Onion, peeled and halved 8 Black peppercorns 1.5L Water, plus 350 ml extra 2x200 g Chicken breast fillets 150 g Quinoa, well rinsed 150 g Snap peas, trimmed 1 Ripe mango, peeled and sliced 1 Small leek, shredded 1 1/2 tbsp Balsamic vinegar 1 tbsp Extra virgin olive oil Some spiced almonds, optional

1. Combine onion, peppercorns and pinch of salt in a saucepan with water. Bring to boil over high heat. Add chicken breast. Reduce heat to low. Cover. Simmer for 5 minutes. Set aside, covered, for 20 minutes until chicken is cooked through. Remove chicken. Cool, then shred.
   
2. Meanwhile, place quinoa and extra water in saucepan. Bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until water absorbs. Cool.
   
3. Cook snap peas in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water and drain.
   
4. Place chicken, quinoa, snap peas, mango, and shredded leek in a bowl. Whisk together vinegar and oil in bowl. Add to salad. Toss to combine. Top with some spiced almonds if desired.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link