This week’s Cook of the Week is Allison Johnson. Allison is the proud wife of Perry Johnson and overjoyed mother to their precious daughter, Olive Johnson. Allison has a true passion for cooking and finds enjoyment in serving up a good dish to her family and friends. When asked "What's in this?", her response is always, "I cooked it with love." In her spare time, she enjoys sunny days on the back porch, golf cart rides with her family, and napping!
One Dish Chicken Bake
1 can (14.5 oz.) Hunt's Original Diced Tomatoes, drained
1 Tbsp. extra virgin olive oil
1 yellow onion , chopped
3 cloves garlic , minced
1 tsp. dried oregano
1 tsp. Italian seasoning
2 Tbsp. chopped fresh parsley
4 boneless, skinless chicken breasts
salt and fresh ground pepper , to taste
shredded mozzarella and parmesan cheese
Preheat oven to 400°F. Lightly grease baking dish with cooking spray and set aside. Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine. Pour tomato mixture into prepared baking dish. Season chicken with salt and fresh ground pepper. Place chicken on top of tomatoes; make sure that chicken is nestled down in tomatoes so it simmers in the sauce while it cooks. Bake for 35 minutes, or until sauce bubbles and chicken is done cooking. Sprinkle with cheese; bake for 4 to 5 minutes or until cheese is melted.
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