Chicken Tomato Casserole With Cilantro Pepper Sauce

"Fresh tomatoes, sweet green peppers, onion and cilantro sauce makes this an easy dish to put together. Perfect for a weeknight or even entertaining."
 
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Ready In:
55mins
Ingredients:
16
Yields:
4 Individual Servings
Serves:
4
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ingredients

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directions

  • Chicken -- I use a baggie to marinade my chicken. Just add the olive oil, lime juice, salt, cayenne and chicken, close up the baggie and shake well to make sure the chicken is covered with the marinade. I like to marinade at least 1-2 hours and up to 8 hours (or all day).
  • Make sure to take the chicken out of the refrigerator to let it come to room temp before you begin to saute.
  • In a large saute pan (I prefer non-stick for this) add the olive oil and saute the chicken on medium high until golden brown on each side. Cooking time will depend on the size of your chicken breasts. About 4 minutes per side. Remove to a plate while you finish the pepper onion sauce.
  • Pepper, Onion and Cilantro Sauce -- In the same pan you cooked the chicken in, add the remaining olive oil and bring to medium high heat. Then add in the garlic, green peppers, onion and cook 2-3 minutes until tender, but not brown. Remove from the heat and stir in the cilantro.
  • Casserole -- Spray a 9x9 casserole dish with a non stick spray. Line the bottom of the dish with 2/3's of the tomato slices and season with salt and pepper. Then top with 2/3's of the pepper onion cilantro sauce, 1/2 the cheese, and the chicken breasts. Repeat with the remaining tomatoes and the pepper onion cilantro sauce over each chicken breast.
  • NOTE: You can use individual baking or casserole dishes for this if you want.
  • Bake -- In a 400 degree oven, bake 15-20 minutes, then sprinkle each chicken breast with the remaining cheese. Bake an additional 15 minutes until the chicken is tender. ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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