Staying true to my healthy diet, I made this as an experiment for supper last night and it was a huge hit. I love tomato and basil together and this is so easy to make!
2 skinless, boneless chicken breasts
2 tablespoons condensed tomato soup
1/2 cube chicken stock
1 cup boiled water
1 1/2 tbsp dried basil leaves
1 tsp garlic salt
1 tsp chili powder
1 tsp salt
1/2 tsp salt
Boil the chicken until fully cooked, no longer pink on the inside. While boiling preheat the oven to 400 degrees F, and mix the spices in a bowl. Boil 1 cup water and in a bowl add half a cube of chicken stock (the kind I used was 2 cups boiling water per cube, but if amounts differ just adjust to use 1 cup). Let dissolve and stir. Pour into baking pan; this is to keep the chicken moist while cooking. When the chicken is boiled, place it in the baking pan; the stock mix should reach about halfway up. Take 2/3 of the spice mix and spread evenly across the chicken, and gently rub in.
Place pan in the oven and bake for 10 minutes. Then take it out and add the condensed tomato soup, 1 tbsp spread evenly on the top of each piece of chicken, not too thin or too thick. Sprinkle the remaining spice mix on top and return to the oven for another 10 minutes. Then turn the oven to broil and watch closely to ensure it doesn't burn. This should take between 5-10 minutes. The chicken is done when the tomato just starts to show dark patches but before it actually burns.
Serve hot by itself, or with tomato soup using what's left in the can, or like my brother did, with rice! No matter how you chose to serve it, this is a delicious meal for anyone who loves chicken. Enjoy!
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