Baked Chicken in Creamy Tomato Sauce

By RedZinger

Ingredients

• 3 to 4 large boneless chicken breasts
• 1 Onion, finely chopped
• 2 cloves garlic, minced
• 15-ounce can chopped tomatoes
• 3-4 tablespoons Mascarpone
• Handful of roughly chopped basil

Preparation

Step 1

In an ovenproof skillet or Dutch oven (sorry photo does not show either), brown 3 to 4 large boneless chicken breasts over high heat in olive oil, about 2 minutes a side. Remove breasts from pan. (They do not have to be cooked through.) Turn down heat to medium-low and add one onion (finely chopped) and 2 cloves garlic (minced). After about 2 minutes, stir in one 15-ounce can chopped tomatoes and simmer for 15 to 20 minutes. Stir in 3-4 tablespoons mascarpone and a handful of roughly chopped basil. Add chicken back to pan, immersing them in sauce. Bake at 350°F for 20 minutes.