Recipe from How to Cook Everything, 10th ann edition (original boring recipe title: "Chicken Cutlets with Tomatoes")
- 1/4 c. chopped parsley or cilantro
- 1 T. cumin
- 1/2 t. coriander
- 1 t. minced garlic
- 2 cups chopped tomatoes (canned are fine--just drain slightly; for fresh, don't bother peeling, but do scoop out some seeds)
- 2 T. olive oil
- 1.5 pounds boneless, skinless chicken
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Pound chicken if necessary for uniform thickness; chicken tenders won't need pounding.
- Combine parsley or cilantro with half the cumin, all the coriander, the garlic, and some salt and pepper. Rub onto both sides of chicken.
- Combine tomatoes with remaining cumin, olive oil, and some salt and pepper.
- Place half the tomato mixture in bottom of a roasting pan (I used an 8x8-inch pan). Place chicken on top. Spread remaining tomato mixture on top of chicken.
- Bake until chicken is done, basting occasionally with any juices. Average time: 20 minutes.
Serving suggestion: steamed green veggie (green beans, broccoli, etc.); couscous or potatoes or corn