Easy Tomato Baked Chicken

Love this recipe! It's so good and so easy to make with items that I always have on hand. After making this recipe a few times, I've learned to double the tomatoes, dressing and garlic powder so that we have extra to go over the rice or pasta that I make with the chicken. Yum!

Fantastic! I baked and seasoned bell peppers, onions, and mushrooms in the pan for 15 minutes. While I was preparing and baking the veggies, I marinated the chicken in the dressing for 30 minutes. I also used the diced canned tomatoes that were seasoned with basil, oregano, and garlic. I served the chicken over a bed of whole wheat angel hair pasta. Everyone loved the dish!

Delicious! The whole family loved it and my husband asked me to make it again. I didn't have the Kraft Light Balsamic Vinaigrette Dressing so I substituted Kraft Light Zesty Italian Dressing. It was perfect. Thanks!

LOVE,LOVE,LOVE this recipe! You can use any type of onion, whatever you have on hand. I also top it with French's Cheddar flavored dried onions. And if you don't have the dressing, just use Balsamic Vinegar and any type of dressing. So GOOD!! And so EASY!

Made this recipe for a dinner party and it was so simple and delicious - everyone loved it!! I did marinate the chicken in some balsamic vinaigrette for about 30 minutes before I baked it. Definitely making this recipe again!!

My VERY picky family loved this. We skipped the onions, and just added onion and garlic powders, basil, and oregano into the tomato mixture. The last 5 minutes I sprinkled mozzarella cheese on top. It was great! This will be made many more times in this house.

Love it, easy and delicious!

This recipe is extremely easy to make, but tastes like you put the extra effort in. This is a great last minute option for my family as I typically have these ingredients on hand.

My store didn't have the Balsamic Viniagrette so I used the Sundried Tomato instead. Very good!

I did a modified version of this recipe. My family LOVES cooked onions so I chopped up 5 or 6 onions into long slivers. I coated the onions with Olive Oil and baked them in the oven for 15 minutes before adding the chicken and diced tomato/basalmic mixture. I waited until the last 15 minutes to add the parmesan. I also added a layer of mozarella about 5 minutes before completing this dish. It was delightful.