Fridays are for Chicken [baked chicken with tomatoes and cheese]

Hallelujah, praise the Lord, I have found another “forget about it” chicken. You know, the kind of chicken which is almost effortless. And flavorful. And the kind that will go into heavy rotation in this household, I already know. Here is how you, too, can make this chicken.

You’ll need:

• A glug of olive oil
• A glug of your favorite boneless, skinless cut of chicken
• salt
• pepper
• 1 onion, finely chopped
• 2 cloves of garlic, also finely chopped
• 1, 14.5 oz. can of diced tomatoes
• 3 T mascarpone cheese
• a giant sprig of fresh basil, or a tsp. of dried

Brown your chicken, plus salt and pepper, in the olive oil in an oven-proof dish. Remove to a plate. Add onion and garlic to the pan, and saute for a couple of minutes, until fragrant and soft. Add the tomatoes (+ juice), and cook over low heat for 10-15 minutes. Add chicken back to the pan, and pop that sucker into the oven. Cook 10 minutes, flip the chicken, and cook 10 more. Done and done.

It should come as no surprise that this chicken comes from DALS, weeknight dinner champion.