Tuesday, January 26, 2016

Baked chicken with vegetables

Two skinless boneless chicken halves

Two carrots (I used few baby carrots) 

Five-six button mushrooms

Five-six cloves of garlic

One tomato

One fourth tsp. of dried oregano 

Half tsp. of dried basil

Salt to taste

One tbsp. of olive oil

One-two cup salted hot water( if needed )

Shredded cheese

Cut the chicken breast into medium sized cubes. Thickly slice the carrots. If you are using baby carrots, then no need to do anything. Thickly slice the mushrooms. Peel the cloves. Cut the tomato into halves. Take an oven proof dish. Put everything in the dish. Mix well, and marinate for an hour. Preheat the oven at 350 degree F. Cover the dish with aluminum foil, and bake for half an hour. Take out the dish from oven, and check the tenderness of the chicken pieces. Don’t forget to use oven mittens. If the chicken pieces are not tender , then bake for another 10-15 minutes, and check again. Bake until the chicken pieces until tender, check every 10 minutes. 

Take the dish our from the oven. Take out the chicken pieces using tong. Divide the pieces into two plate. 
Pour everything else in a mixer, and make a paste. If the paste is thick, then and one-fourth cup of hot one at a time and mix well until the soup reaches a desired consistency. Divide the soup into two bowls. Sprinkle cheese on the top. Serve hot along with baked chicken.

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