After a Saturday spent running errands and cleaning my gnome home, I didn’t feel like spending hours in my tiny kitchen preparing dinner. I decided to make a simple baked chicken dish with a marinara sauce and cheese that’s one of my comfort food staples. The marinara sauce is one I use regularly from Donna Hay’s Modern Classics cookbook. I never really measure exact amounts when making it. Last night I sauteed a small chopped onion and approximately 3 cloves of minced garlic in olive oil. I then added a can of crushed tomatoes, a whole heap of chopped up basil and a dash of sugar and simmered the sauce on low heat while waiting for my oven to preheat.
Once my marinara sauce was complete, I poured it on top of a large package of boneless, skinless chicken thighs, trimmed of excess fat. I baked the chicken at 375F for approximately 45 minutes, covered with foil. I then removed the foil, added some shredded asiago cheese and a three cheese blend and let it melt for about 5 minutes.
Here’s the finished result that I served with brown basmati rice and steamed broccoli.