Tuesday, July 7, 2009

Oven roasted Tomato Chicken with Potatoes and Corn

Easy and tastes great!


2 chicken breasts
4 small to medium potatoes, diced
1 can of diced tomatoes, with juices
2 ears of corn
basil, salt and garlic to taste
butter for the corn
olive oil


Preheat oven to 350.

Pour about 1 tbsp olive oil into baking dish.
Place chicken and diced potatoes in dish.
Sprinkle basil and garlic to taste.
Pour canned tomatoes over.

Husk and rinse off corn.
Rub butter all over and add salt.
Wrap in tin foil.

Place everything in the oven and bake for 45 minutes to an hour.


Lindsay said...

Pictures please! :)

Baby D said...

sorry, my husband served it up and started eating before I could get a picture! haha :) I'll try to put more up.. I know I've been slacking on that ;)